Gingerbread Bundt Cake

By Ckelley116

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1/2 cup packed brown sugar
• 1 large egg
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water

Details

Servings 1
Adapted from movitabeaucoup.com

Preparation

Step 1

Mise en place – begin by getting organized. Read through the entire recipe. Measure out all of your ingredients.

Preheat oven to 350°F. Grease and lightly flour bundt pan.

In a medium bowl, sift together the flour, ginger, cinnamon, cloves and salt. Set aside.

In the bowl of your stand mixer, cream together the butter and sugar on medium speed until light and floofy. Scrape down the sides and bottom of bowl with a spatula at least once during the creaming process. Beat in the egg until light and fluffy. Scrape down the sides and bottom of bowl. Stir in the molasses – low speed.

In a small bowl, dissolve baking soda in the boiling water. Set aside.

Add the flour mixture to the butter mixture, alternating with the water/baking soda, and mixing just until blended. Do not over mix. (Additions will be as follows: 1/3 flour mixture, 1/2 water mixture, 1/3 flour mixture, 1/2 water mixture, 1/3 flour mixture.)

Spoon evenly into bundt pan and bake for 40-50 minutes. This is only a guideline, as the material/thickness/finish of your bundt pan may affect your bake times.

Cake is done when a cake tester/toothpick inserted into the centre comes out clean. Allow to cool for about 10-15 minutes in pan before transferring to a wire rack to cool completely.