Recipe For Cooking Gingerbread Tunnel Cake

Toaster Oven Cakes :: Holiday Cakes

Gingerbread Tunnel Cake

Source: Family Circle - 11/19/02

Serving size: 16

Filling
8 oz. cream cheese
1 egg
1/4 C. sugar
2 Tbsp. flour
1 tea. vanilla extract or flavoring
1/4 tea. ground ginger

Cake
3 1/2 C. flour
1 Tbsp. ground ginger
2 tea. baking soda
1 tea. ground cinnamon
1/2 tea. salt
1/4 tea. ground cloves
3/4 C. unsalted butter, at room temperature
1/2 C. packed dark brown sugar
1/2 C. sugar
3/4 C. mild molasses
3 eggs
1 C. lukewarm milk (100 to 105 degrees F)

Glaze
2 C. powderedsugar
2 to 3 Tbsp. milk
Crystallized ginger or sliced almonds, for garnish (optional)

Filling: In med.-size bowl, beat cream cheese on med. speed until smooth. Beat in egg, sugar, flour, vanilla extract and ginger until blended.

Preheat oven to 350 degrees F. Lightly coat a 12-C. Bundt pan with nonstick cooking spray.

Cake: In med.-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.

In lrg. bowl, beat together sugars until smooth and creamy, about 2 min. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Pour half the batter into prepared Bundt pan.

Transfer filling to sm. plastic bag; snip off sm. piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.

Bake for 50 to 55 min. or until a wooden pick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 min. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.

Glaze: Sift powderedsugar into med.-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.