{Gluten-Free} Bourbon Gingerbread with Prickly Pear Lemon Curd #PeoplehoodoftheTravelingSwirlyPan

I recently joined the Peoplehood of the Traveling Swirly Pan. You can check out the Facebook page: here. Or search for the hashtag on social media. #PeoplehoodoftheTravelingSwirlyPan

There are two pans circling the globe - Matilda in the southern hemisphere and Dorothy in the northern. And the group's tagline is "Building community, one cake at a time." We bake, we share photos and recipes...I already adore this project that Jenni of Pastry Chef Online coordinates.

Jenni has recruited a community of bakers from all around the world. But, for me, residing in the U.S., I get to host Dorothy. We bake a bundt - or two or three - in Dorothy and share our stories in the Toto journal. After the visit, we send the pan and journal to the next baker on the list.

NordicWare will be donating $5 to No Kid Hungry for each Peoplehood cake we post to their facebook page. So, I'll post a photo of my cake(s) to the Nordic Ware facebook page saying something along the lines of “Here's my bundt that I baked for the Peoplehood of the Traveling Swirly Pan! Thank you for donating $5 to No Kid Hungry.”

Since I'm brand new to this community, I spent a little time exploring the bloggers who have come before me - some I know from other blogging events, some are new-to-me. Abbe at This is How I Cook posted a Toffee Bundt Cake with Fudge Ripple and a Caramel Glaze. Renee of Magnolia Days baked a Triple Lemon Bundt Cake.

I was so excited to open the box from Kristen who sent Dorothy to me. I plan a few baking adventures with Dorothy before I wrap her back up and send her up to the East Bay. Dorothy will stay on the Monterey Peninsula for an entire week. How many bundts will I manage in a week?

My three flipped through Toto, the journal, looking at all the cakes.

The first one that fascinated them was made by one of my favorite foodies Stacy of Food Lust People Love; Stacy shared a Tunnel of Fudge Bundt Cake. The Meyer Lemon White Chocolate Bundt from Cecilia of Field & Feast looked intriguing. "Guys," I insisted, "I want to bake something that hasn't been baked before!"

Good luck with that...have you seen how many cakes have been made in Dorothy?!?

"I'm thinking I'll try something savory," I announced.

Of course you were. But can you start with a sweet, please?

"Fine."

I decided that my first Dorothy-adventure would combine two of my favorite flavors: gingerbread and lemon.

{Gluten-Free} Bourbon Gingerbread 

with Prickly Pear Lemon Curd

Ingredients

• 1-1/4 C butter, plus some for greasing
• unsweetened cocoa powder for dusting pan
• 1 C unsulphered molasses
• 1 C organic granulated sugar
• 1/3 C ginger syrup
• 2 T bourbon (I like Knob Creek)
• 1 T ginger paste
• 1 t dried ginger 
• 1-1/2 C rice flour
• 1 C buckwheat flour
• 1 C ground almonds
• 1 T baking powder
• 1 C sour cream
• 2 eggs
• lemon curd for serving (I used my Prickly Pear Lemon Curd)

Procedure
Preheat the oven to 350 degree F. Butter bundt pan and dust the pan with unsweetened cocoa powder to prevent sticking.

Melt the butter. In  large mixing bowl, whisk together molasses, sugar, ginger syrup, bourbon, ginger paste, eggs, and sour cream. Pour in the melted butter and stir until well-combined.

Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan.

Bake for 1 hour or till a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack. Let cool for another 10 to 15 minutes.

Once cool, spoon curd into the swirls.

Cut thin slices and serve. 

Jake and I enjoyed some Knob Creek bourbon alongside our slices. It was the perfect end to a Friday evening. Dorothy's first adventure with me was a success. Now what??

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