Gingerbread Bundt Cake
Servings: 12 servings
Calories: 375kcal
Christmastime isn't right in our home without a Gingerbread Bundt Cake. Moist and delicious, this cake doesn't need a frosting or any fancy decorating. It's perfect just as it is with a cup of hot tea.
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Ingredients
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoon baking soda
- 1 cup butter, room temperature
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup molasses
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees.
- Lightly grease and flour a bundt pan.
- Sift all dry ingredients with the exception of the baking soda together and set aside.
- Cream together the butter and sugar until smooth.
- Add egg and incorporate into the mixture.
- Add molasses and incorporate into the mixture. Set aside.
- Add the baking soda to the boiling water and stir to dissolve.
- Stir 1/3 of the dry ingredients into the molasses mixture until just combined.
- Stir 1/2 cup of the boiling water into the mixture until the water has been incorporate into the batter.
- Stir 1/3 of the dry ingredients into the molasses mixture until just combined.
- Stir 1/2 cup of the boiling water into the mixture until the water has been incorporate into the batter.
- Stir 1/3 of the dry ingredients into the molasses mixture until just combined.
- Pour batter into bundt pan. Be sure to get the batter into the nooks and crannies of the pan you are using; bundt pans differ greatly in shapes and decorative molds.
- Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean.
- Cool for 30 minutes before turning out onto a cooling rack.
- Dust with confectioners sugar before serving.
Nutrition
Calories: 375kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 386mg | Potassium: 478mg | Fiber: 1g | Sugar: 30g | Vitamin A: 495IU | Calcium: 79mg | Iron: 3.1mg