Disneyland’s Gingerbread Bundt Cake

1. Add the beer to a medium sized pot and bring to a boil, remove from the heat and slowly add the Baking soda.
2. Once it stops foaming add the molasses and brown sugar- set aside
3. Shift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg over a bowl.
4. Add the flour mix in three batches to the molasses mix. Scrap down side of bowl after each section was added.
5. Whisk together the eggs, oil and fresh ginger- mix together with the flour mix until all is combined.
6. Mixture will look thin- but that is how this mix is.
7. Depending on the size of your mat; you will bake the mix at 350°F for 18 to 30 minutes. Tooth Pick will come out of cake clean.
8. Once cake is cool- unmold gently- this cake is very moist and will break if handled too rough.

Directions for the Orange Vanilla Sauce:

1. Cut Vanilla Pod in half and scrap out seeds- set aside.
2. Add milk, sugar and vanilla beans to a medium sized pot- bring to just below a boil- milk needs to be hot but not boiling.
3. In a separate bowl whisk together the egg yolks- add about 1 cup of hot cream to the eggs to bring up the temperate.
4. Add the egg mixture back into the pot and cook for another minute or until the sauce becomes think enough to coat the back of a spoon. Take off heat.
5. Continue to whisk for about 3 minutes after taking off of heat.
6. Pour mixture into a glass bowl set over ice to cool the sauce.
7. Once sauce is cool- add the orange zest and orange oil.