Ingredients
2tbspsweet butter,organic
cupapple juice,organic
½cupevaporated cane juice crystals,organic
1tbsplemon juice,organic
4slicesfresh gingerroot,organic, peeled
¼tspground ginger,organic
2stickssweet butter,organic
2cupsdate sugar,organic
1½tspbaking powder,aluminum free
½tspkosher salt
1tspground cinnamon,organic
½tspfreshly nutmeg,grated, organic
½tspground ginger,organic
4eggs,free range, organic
2½cupswhole wheat flour,organic
½cupapple juice,organic
½cupcrystallized ginger,organic
Preparation
Preheat oven to 350 degrees F. Butter and flour the bundt pan.
Combine all the ingredients and simmer for 5 minutes
Remove from heat and allow the mixture to steep.
Beat together the butter, sugar, baking powder, salt, and spices in a large bowl. Add the eggs, one at a time, mixing well after each egg is added. Scrape down the bowl and make sure all the ingredients are well blended.
Add the flour in thirds, alternating with the apple juice. Scrape down the bowl again to incorporate all the flour and gently fold in the crystallized ginger.
Scoop the batter into the pan and smooth the top with a spatula.
Bake for 50 minutes or until a cake tester inserted in the center comes out clean
Remove from the oven and allow the cake to cool for 15 minutes.
Invert onto a plate with a lip in order to catch the glaze. Poke several holes in the inverted cake. Slowly spoon the warm glaze over the warm cake until all the glaze is soaked up by the cake.
Serve and enjoy!
