Gingerbread Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed
  • 2 1/4 tbsp Gingerbread spice
  • 3/4 cup Granulated sugar
  • 2 1/2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Butter, unsalted

• Liquids

  • 1/3 cup Rum or water
  • 1 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 2 1/2 cups King Arthur Unbleached 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
• 1/3 cup rum or water
• 1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
• 3/4 cup granulated sugar

Directions

• Preheat the oven to 350°F. 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. While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack. Brush the cake with the glaze, and allow it to cool completely before serving.

Nutrition