Description
A moist and spiced gingerbread bundt cake perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, mix flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream butter and brown sugar until fluffy.
- Add molasses and eggs to the butter mixture, mixing well.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with flour.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Serve with whipped cream or a dusting of powdered sugar.
- Store leftovers in an airtight container.
- This cake freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread bundt cake, holiday cake, spiced cake