Gingerbread Bundt Cake

This easy gingerbread bundt cake has a soft delicate crumb infused with a warm combination of spices, cinnamon, ginger, nutmeg, & clove.  I love the way this cake looks when made with a bundt pan, but you can also bake it in a 9-inch x 13-inch pan. The butter sauce is optional, you truly don’t need it; the cake is delicious without it. But in my house, everything is better with a butter sauce.



CAKE

2 1/2 cups  All-Purpose Flour
2 tablespoons gingerbread spice; (or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water

INSTRUCTIONS

Preheat the oven to 350°F/180C. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

While the cake is baking, make the sauce.

Butter Sauce: (optional, but delicious ;)

½ c. butter
2 tsp. vanilla
1 c. sugar
½ c. heavy whipping cream
Bring ingredients to rolling boil over medium heat, stirring
constantly, until thickened.
Pour over warm cake.

recipe source

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