Moist gingerbread is paired with a brandy-spiked dried-fruit compote in this luscious finale to the feast.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger.
Step 2
Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
Step 3
Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve.
