43 bake from scratch
TWO-TIER ORANGE-GINGER
POUND CAKE
Makes 1 (10-cup) and 1 (6-cup) Bundt cakeThis 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
temperature
4 cups (500 grams) all-purpose fl our
1¾ teaspoons (5.25 grams) kosher salt
1½ teaspoons (3 grams) ground ginger¼ teaspoon (1.25 grams) baking soda
1 cup (240 grams) whole milk, room
temperature
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- Preheat oven to 325°F (170°C).
- 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. - 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. - 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.VANILLA GLAZE
Makes 1¾ cups5 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- In a medium bowl, whisk together all
ingredients until smooth. Use immediately.
*We used Heilala Pure Vanilla Extract.ICED EGGNOG SHORTBREAD
COOKIE TREES
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.PRO TIP
To help keep the star cookie upright,
stick a wooden skewer through the cake
and lean the cookie against the skewer.
Remove before serving.