Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Carrot Ginger Bundt Cake

There are some flavors that are a natural match. Tomatoes and basil, leek and potato, cucumber and mint, and for me, carrot and ginger. The combination works in both sweet and savory applications. Carrot cake needs a lot of spice to complement the sweetness of the carrots, and its usually lots of cinnamon and nutmeg. I have slowly been upping the ginger in my carrot cakes for years, until I just decided to go all the way. A lovely dose of ground ginger in the cake plus bright, sweet candied ginger pieces rather than the more traditional raisins, adds a subtle heat and spice and a delightful texture. Fresh ginger pumps up the glaze adding another layer of zing.

I love this version of carrot cake for a variety of reasons. I always find Bundt cakes easier to make than layer cakes and simply because of the pan’s shape, you easily get a pretty presentation. This cake is very moist which is the key to delicious carrot cake. The glaze is a crackly sweet gingery glaze, almost like a glazed donut. The cake will keep well for a couple of days.

Carrot Ginger Bundt Cake
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For the Cake
  1. 2/3 cup unsalted butter, melted and cooled
  2. 2 ½ cups granulated sugar
  3. Zest of one medium navel orange
  4. ½ cup fresh orange juice
  5. 2 teaspoons vanilla extract
  6. 3 large eggs
  7. 2 ½ cups all-purpose flour
  8. 2 teaspoons ground ginger
  9. 1 teaspoon baking soda
  10. ½ teaspoon kosher salt
  11. ½ teaspoon nutmeg
  12. 3 cups grated carrots, from about 4 - 5 carrots
  13. ½ cup crystalized ginger bits (small piece), plus more for garnish
For the Glaze
  1. 6 Tablespoons whole milk
  2. 3 inch piece fresh ginger, peeled and sliced
  3. 2 cups confectioner's sugar
For the Cake
  1. Preheat the oven to 350 degrees. Spray a 10 -cup Bundt pan with baking spray.
  2. Mix the butter, sugar, orange juice, zest and vanilla in the bowl of a stand mixer until well combined. Beat in the eggs, one at a time, making sure each addition is completely combined before adding the next. Beat in the flour, baking soda, ginger, salt and nutmeg until the batter is smooth and combined, scraping down the sides of the bowl as needed. Add the carrots and ginger bits and mix on low until evenly distributed. Give the batter a good stir with the spatula to make sure the carrots are distributed, then scrape the batter into the prepared pan. Bake for 45 - 50 minutes until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Glaze
  1. While the cake is cooking, heat the milk and the ginger slices in a small saucepan just until the milk begins to bubble at the edges. Remove from the heat and leave to infuse and cool. Strain the milk through a fine sieve into a large bowl and discard the ginger. Beat in the confectioners' sugar until smooth and spoon over the cooled cake.
Notes
  1. I transfer the cake to a serving platter and tuck some wax or parchment paper around the edges before glazing the cake. When you've finished the glazing, just pull out the paper and you have a clean platter. This glaze is a little drippy to begin with, so I gently spoon the glaze that collects in the center around the edges and return it to the top of the cake covering the entire surface.
The Runaway Spoon http://therunawayspoon.com/blog/

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