Gingerbread House Bundt Cake Recipe

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A gorgeous Parisian style gingerbread cake recipe, Pain d’espices, from America’s reigning top chef Thomas Keller. A moist, dark, and dense cake, it ages beautifully and is more intense and gorgeous the next day. While it may be may in two loaf pans, it is so much more exciting when poured into an architectural baking bundt cake mold, piped with royal icing, and sprinkled with sugar snow (confectioner’s sugar). Snip a few branches from some backyard evergreens and this cake makes an enchanting edible holiday centerpiece. Kitchen Notes For the best results, do as bakers do and weigh the ingredients. It is a good idea to replace all your spices every six months and at the very least once a year. No better time than just before the holidays when spices are used for baking.

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