(Nancy Kaufman) #1

43 bake from scratch

Makes 1 (10-cup) and 1 (6-cup) Bundt cake

This glimmering beauty gives a whole new
meaning to the term “layer cake.” Nordic Ware’s
Heritage Bundt Pan, which comes in two perfectly
stackable sizes, provides the ideal shape for a
plethora of garnishes. A luscious Vanilla Glaze and
a light dusting of confectioners’ sugar cascade
down the concentric edges, and a smattering of
metallic sprinkles rests in the sloping channels.
With orange zest and both freshly grated
and ground ginger in the batter, this two-tier
masterpiece tastes as incredible as it looks.

2 cups (454 grams) unsalted butter, softened
3 cups (600 grams) granulated sugar
1 tablespoon (9 grams) packed orange zest
4 large eggs (200 grams), room
4 cups (500 grams) all-purpose fl our
1¾ teaspoons (5.25 grams) kosher salt
1½ teaspoons (3 grams) ground ginger

¼ teaspoon (1.25 grams) baking soda
1 cup (240 grams) whole milk, room
2 tablespoons (30 grams) grated fresh ginger
2 teaspoons (8 grams) vanilla extract
Vanilla Glaze (recipe follows)
Assorted gold sprinkles (optional)
Star-shaped sugar cookie*, for topping
Confectioners’ sugar, for dusting

  1. Preheat oven to 325°F (170°C).

  2. In the bowl of a stand mixer fi tted with the
    paddle attachment, beat butter, granulated
    sugar, and orange zest at medium speed until
    fl uff y, 3 to 4 minutes, stopping to scrape sides
    of bowl. Add eggs, one at a time, beating until
    well combined after each addition; scrape sides
    of bowl as needed.

  3. In a medium bowl, whisk together fl our, salt,
    ground ginger, and baking soda. In a medium bowl,
    whisk together milk, grated ginger, and vanilla.
    With mixer on low speed, add fl our mixture to
    butter mixture alternately with milk mixture,
    beginning and ending with fl our mixture, beating
    just until combined after each addition.

  4. Spray a 10-cup and a 6-cup Nordic Ware
    Heritage Bundt Pan with baking spray with
    fl our. Spoon 5¼ cups (about 1,236 grams)
    batter into prepared 10-cup pan; spoon
    remaining batter (about 788 grams) into
    prepared 6-cup pan. Tap pans on counter
    several times to spread batter into grooves and
    release any air bubbles.
    5. Bake until a wooden pick inserted near
    center comes out clean, 45 to 50 minutes for
    the 6-cup pan and 55 minutes to 1 hour for the
    10-cup pan. Let cool in pans for 10 minutes.
    Gently loosen center and edges from pans
    using a small off set spatula. Invert cakes onto
    wire racks; let cool completely.
    6. Transfer 10-cup Bundt cake to desired
    serving plate. Place Vanilla Glaze in a large
    piping bag fi tted with a ¼-inch round piping
    tip (Wilton No. 12). Carefully pipe glaze into
    and over grooves of cake. Once glaze stops
    dripping, decorate with sprinkles (if using). On
    a separate plate or cake board, repeat glazing
    process with 6-cup Bundt cake, and decorate
    with sprinkles (if using); stack on top of
    10-cup Bundt cake. Trace over ridges of cakes
    with glaze, pausing briefl y at various points to
    create a drip eff ect. Top 6-cup cake with a 3-
    to 3½-inch star-shaped cookie (see PRO TIP),
    and dust with confectioners’ sugar.

*See Iced Eggnog Shortbread Cookies below.

Makes 1¾ cups

5 cups (600 grams) confectioners’ sugar
⅓ cup (80 grams) whole milk
2 tablespoons (30 grams) fresh orange juice
1 teaspoon (4 grams) vanilla extract*
¼ teaspoon kosher salt

  1. In a medium bowl, whisk together all
    ingredients until smooth. Use immediately.

*We used Heilala Pure Vanilla Extract.

Makes 2 cookie trees (30 cookies)

Stars aren’t just for topping the tree. Turns out,
the shape is perfect for stacking to create your
most eye-catching centerpiece yet. We let our
favorite holiday drink inspire the fl avor for these
tender, delicately spiced shortbread. You’ll love the
little kick from the spiced rum.


To help keep the star cookie upright,
stick a wooden skewer through the cake
and lean the cookie against the skewer.
Remove before serving.
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