Gingerbread Bundt Cake

Prep time: 15min

Total time: 85min

Serves: 24

Ingredients
Nutritional Information

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

eggs

1/2 cup

molasses

125 mL

1 tsp

vanilla extract

5 mL

2 cups

sour cream

500 mL

Per serving (1/24 of the recipe):

calories

220

fat

9 g

saturated fat

5 g

carbs

31 g

sugar

18 g

protein

3 g

cholestrol

45 mg

fibre

1 g

sodium

150 mg

Directions

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.
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.
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.
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.