![Marmalade Bundt Cake with Crystallized Ginger [https://www.177milkstreet.com/recipes/marmalade-bundt-cake-with-crystallized-ginger]](https://images.177milkstreet.com/development/ee819363cb046476522a67fe96d745877b455492-3712x5568.jpg?rect=0,1392,3712,2784&w=2600&h=1950&q=80&auto=format)
Marmalade Bundt Cake with Crystallized Ginger
- Makes16 servings
- Cook Time3¼ hours
- Active time plus cooling30 minutes active, plus cooling
- 1
Dundee orange marmalade, made from bitter Seville oranges, is best for this dessert. Our favorite brand was James Keiller & Son Dundee Orange Marmalade. Whole-wheat breadcrumbs provide the pudding with both structure and flavor; we made our own from standard whole-wheat sandwich bread. Make sure to choose a loaf without added seeds or nuts. We highly recommend purchasing whole nutmeg and grating it just before use; the flavor is much better than purchased ground. The pudding can be served warm or at room temperature. Either way, it begs for a cool, creamy accompaniment. A rich, silky custard sauce spiked with scotch is traditional, but ice cream or lightly sweetened whipped cream would also be delicious.
Don't miss any crevices or corners when buttering the Bundt pan. Generously coating the pan and sprinkling it with ½ cup of toasted breadcrumbs ensures the pudding slides out easily.
Step 1
Heat the oven to 350°F with a rack in the middle position. In a food processor, grind the bread to fine crumbs, about 1 minute. Transfer to a rimmed baking sheet and spread in an even layer (do not wash the processor bowl or blade).
Bake until dry and lightly toasted, 20 to 25 minutes, stirring halfway through. Let the breadcrumbs cool completely, then break up any clumps.
Step 2
Rub the 3 tablespoons room temperature butter over the inside of a 12-cup nonstick Bundt pan, then use a pastry brush to work the butter into all corners of the pan. Sprinkle in ½ cup of the breadcrumbs, tilting the pan to evenly coat the entire surface.
Step 3
In the processor, process 1 cup of the marmalade and the ginger until the pieces of orange peel are finely chopped, about 1 minute. Transfer to a medium saucepan over medium, add the remaining 16 tablespoons butter and cook, whisking, until the butter has melted and the mixture has come together. Set aside to cool.
Step 4
In a medium bowl, whisk the eggs, brown sugar, orange zest and vanilla until the sugar is fully dissolved. In a large bowl, stir together the remaining breadcrumbs and the flour, breaking up any lumps. Add the baking powder and soda, nutmeg and salt; stir to combine. Stir the marmalade mixture into the breadcrumb-flour mixture, then pour in the egg mixture and whisk until well combined.
Pour the batter into the prepared Bundt pan, then cover tightly with foil. Place the pan in a large roasting pan, then pour enough water into the roasting pan to come halfway up the sides of the Bundt pan. Carefully transfer to the oven and bake for 2¼ hours.
Step 5
Remove the Bundt pan from the roasting pan and set on a wire rack. Remove the foil; the pudding should have pulled away slightly from the sides. Let cool for 15 minutes, then invert the pudding onto the rack, remove the pan and let cool.
When ready to serve, in a small microwave-safe bowl or liquid measuring cup, microwave the remaining ½ cup marmalade until pourable, about 30 seconds. Transfer the pudding to a serving platter and brush all over with the hot marmalade. Slice and serve with scotch custard sauce, if using, on the side, and grated nutmeg
