Gingerbread Bundt Cake
Prep Time
Serves
Cooking Mode
3 cups all-purpose flour, plus more for dusting
3 tbsp cocoa powder, sifted
2 tsp baking powder
1 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
½ tsp each salt and ground nutmeg
¼ tsp ground cloves
⅔ cup unsalted butter, room temperature
1 ½ cups sugar
3 eggs
½ cup molasses
1 tsp vanilla extract
2 cups sour cream
3 cups all-purpose flour, plus more for dusting
3 tbsp cocoa powder, sifted
2 tsp baking powder
1 tsp baking soda
1 tbsp ground ginger
2 tsp ground cinnamon
½ tsp each salt and ground nutmeg
¼ tsp ground cloves
⅔ cup unsalted butter, room temperature
1 ½ cups sugar
3 eggs
½ cup molasses
1 tsp vanilla extract
2 cups sour cream
Directions
1Preheat oven to 350°F (180°C). Grease a 9 or 10-in. (23 or 25-cm) bundt pan and dust with flour. In bowl, whisk together the 3 cups (750 mL) flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves; set aside.
2In a separate bowl, using electric mixer on medium speed, beat butter and sugar about 2 min. until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
3With the mixer on low, alternately add the dry mixture in 3 parts with the sour cream in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
4Scrape batter into prepared pan, smoothing the top. Bake 50 min. to 1 hr or until a tester comes out clean when inserted into centre of cake. Cool cake completely in pan on wire rack. Invert onto serving plate. Slice cake to serve.
Tips
1
Serve cake with sweet sauces such as Coffee Caramel Sauce, plus dollop of whipped cream and sprinkle of toasted pecans for impressive plated dessert.
2
Dust cake with icing sugar, if desired.
3
For a boozy version, use a pastry brush to dab about 1/3 cup (75 mL) apple or pear brandy on surface of the unmolded cake. The brandy adds festive flavour and keeps the cake moist.
Disclaimer
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Personal Note
Personal Note
