Fresh Gingerbread Bundt Cake
This Fresh Gingerbread Bundt Cake is a perfect holiday dessert, and makes a great edible gift for a friend, coworker or neighbor!
Equipment
- 10 inch bundt pan
Ingredients
- 3 3/4 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
- 1 1/2 cups granulated sugar
- 1 1/4 cups canola, vegetable or peanut oil
- 1 cup water
- 1 tablespoon baking soda
- 1/2 cup packed, peeled and minced ginger
- 3 large eggs, beaten
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Liberally butter and flour a 10-inch bundt pan.
- In a large bowl, sift together the flour, cinnamon, cloves and salt. In a separate large bowl, whisk together the molasses, sugar and oil.
- In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger.
- Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan, about an hour, before removing. Use a knife to gently cut between the cake and bundt pan to help loosen the cake before placing on a large plate.
Nutrition
Calories: 570kcal | Carbohydrates: 88g | Protein: 5g | Fat: 23g | Sodium: 350mg | Fiber: 1g | Sugar: 49g
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