Gingerbread is a classic holiday flavor that just screams winter festivities. A perfect accompaniment to a cup of tea or coffee, this easy gingerbread bundt cake recipe is the perfect way to get into the holiday spirit.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
Instructions:
- Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3-5 minutes.
- Mix in molasses and eggs, one at a time, until well combined.
- Add the flour mixture in two parts, alternating with hot water, mixing until just combined.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool for a few minutes before inverting it onto a wire rack to cool completely.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
Nutritional Information:
Serving Size: 1 slice
Calories: 295
Total Fat: 11g
Saturated Fat: 7g
Cholesterol: 66mg
Sodium: 251mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugar: 25g
Protein: 4g
Cooking Time:
Total Time: 1 hour (including baking and cooling time)
Equipment:
- Bundt pan
- Mixing bowls
- Mixer or hand blender
- Spatula
- Wire rack
Serving Suggestions:
This gingerbread bundt cake is perfect with a cup of tea or coffee, or as a dessert after a holiday meal. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.
Variations:
- Add a teaspoon of orange zest to the batter for a citrusy twist.
- Swap out the molasses for maple syrup for a different flavor profile.
- Add a 1/2 cup of chopped candied ginger to the batter for some extra spice.
Substitutions:
- Swap out the all-purpose flour for gluten-free flour for a gluten-free version of this cake.
- Use coconut oil instead of butter for a dairy-free version of this cake.
- Replace the granulated sugar with brown sugar for a deeper flavor.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips:
- Make sure to grease your bundt pan thoroughly to prevent sticking.
- Let the cake cool for a few minutes before inverting it onto a wire rack to cool completely.
- For an extra festive touch, dust the top of the cake with powdered sugar before serving.
Notes:
This recipe makes 12 servings.
Frequently Asked Questions:
- Can I use blackstrap molasses in this recipe? Yes, you can. However, the cake will have a stronger, more bitter flavor.
- Do I have to use a bundt pan? No, you can use a regular cake pan if you don’t have a bundt pan. Just adjust the baking time accordingly.
- Can I freeze this cake? Yes, you can. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.
Personal Thoughts:
This easy gingerbread bundt cake recipe is a must-try for the holiday season. The warm spices and rich molasses flavor make it the perfect dessert for a winter gathering. Plus, it’s so easy to make and can be customized with your favorite variations and substitutions. Give it a try and impress your guests with your baking skills!