Gingerbread Bundt Cake
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 25 m
- Serves
- 24
Ingredients
- 3 cups
- all-purpose flour, plus more for dusting
- 750 mL
- 3 tbsp
- cocoa powder, sifted
- 45 mL
- 2 tsp
- baking powder
- 10 mL
- 1 tsp
- baking soda
- 5 mL
- 1 tbsp
- ground ginger
- 15 mL
- 2 tsp
- ground cinnamon
- 10 mL
- 1/2 tsp
- each salt and ground nutmeg
- 2 mL
- 1/4 tsp
- ground cloves
- 1 mL
- 2/3 cup
- unsalted butter, room temperature
- 150 mL
- 1 1/2 cups
- sugar
- 375 mL
- 3
- eggs
- 1/2 cup
- molasses
- 125 mL
- 1 tsp
- vanilla extract
- 5 mL
- 2 cups
- sour cream
- 500 mL
Directions
Step 1
Preheat 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.
Step 2
In 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.
Step 3
With 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.
Step 4
Scrape 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
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Nutritional Facts
- Nutrition Description:
- Per serving (1/24 of the recipe):
- Calories:
- 220
- Fat:
- 9 g
- Saturated Fat:
- 5 g
- Carbs:
- 31 g
- Fibre:
- 1 g
- Sugar:
- 18 g
- Cholesterol:
- 45 mg
- Protein:
- 3 g
- Sodium:
- 150 mg