Gingerbread Bundt Cake (Moist) 11-09-14

By zircon50

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 2 tablespoons ground ginger
• 1/4 cup peeled and grated fresh ginger
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup firmly packed light brown sugar
• 1 large egg
• 1 cup molasses
• 1 cup buttermilk
• Whipped topping such as Cool Whip
• Ground or grated nutmeg for garnish

Preparation

Step 1

Preheat the oven to 350 degrees. Butter a 10-inch Bundt pan, including the tube. Dust lightly with flour and shake out any excess. (You can also coat lightly with a nonstick vegetable spray.)

In a large bowl, whisk together flour, salt, baking soda, cinnamon, allspice, ground ginger and grated ginger. In another large bowl, using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Pour the batter in the prepared pan.

Bake until a wooden pick inserted in the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then invert onto a plate. Let cool for at least 15 minutes before serving.

Serve with a dollop of whipped topping and a sprinkling of ground or freshly grated nutmeg.

Serves 10 to 12.