Gingerbread Bundt Cake

Prep time: 15min
Total time: 85min
Serves: 24
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
375 mL
1/2 cup
125 mL
1 tsp
vanilla extract
5 mL
2 cups
sour cream
500 mL
Per serving (1/24 of the recipe):
9 g
saturated fat
5 g
31 g
18 g
3 g
45 mg
1 g
150 mg


  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.

  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.

  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.

  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.

Product Recall : Compliments Pastrami