Fresh Gingerbread Bundt Cake

4.60 from 5 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 570kcal

Author: Catherine McCord

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

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