I m so excited the christmas season is finally approaching! I just can’t wait. So I kicked off my christmas baking a littler sooner than last year and as usual, with something gingerbread. Last year, I started the season with these Gingerbread Petits Fours and this year I am gushing over this Honey Gingerbread Bundt Cake.
This cake is not super just super tasty and gets you right into holiday mood, it is so fun to bake! You will see, let me just tell you it involves coffee and baking soda and is quite a science experiment, the perfect cake to bake with kids.
Talking about kids. As you know, I am a proud Challenge Butter Ambassador and Challenge has teamed up with UNICEF to address and build awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year.
Challenge has provided UNICEF with ready-to-use therapeutic foods (RUTF), including dairy-based pastes, and powders for the severely malnourished and was the first U.S. food company approved to provide RUTF products for the Caribbean, Central America and Asia, and has been involved in developing and providing humanitarian aid products for more than 20 years.
Beginning today through December 31, 2014, Challenge will donate a meal for a child in need to the UNICEF foundation for each recipe pinned from its “Pin a Recipe, Feed a Child” Pinterest board. Challenge has commited to provide up to 75,000 meals through this campaign!
- In a large bowl, using an electric mixer, beat sugar, butter, vanilla extract and honey until light and fluffy.
- Add the eggs and keep beating for another 3 mins.
- Pour warm coffee in a large (!) cup and add baking soda, let it bubble.
- In a large bowl, mix together the flour and gingerbread spice mix.
- With the mixer on low speed, add the coffee, alternating with the flour mixture.
- Pour into a small (8 inch) greased bundt pan and bake at 325 degrees for 1 hour, or until tooth pick inserted comes out clean.