Gingerbread Bundt Cake

24
Medium
Desserts

Characteristics

Without nuts Vegetarian

Nutritional Facts Per Serving

220
Calories
3 g
Protein
31 g
Carbs
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 9 g
    • Saturated fat  5 g
  • Cholesterol 45 mg
  • Sodium  150 mg
  • Carbs 31 g
    • Sugar  18 g
  • Protein 3 g

Ingredients

  • 3 cups (750 mL) all-purpose flour, plus more for dusting
  • 3 tbsp (45 mL) cocoa powder, sifted
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tbsp (15 mL) ground ginger
  • 2 tsp (10 mL) ground cinnamon
  • 1/2 tsp (2 mL) each salt and ground nutmeg
  • 1/4 tsp (1 mL) ground cloves
  • 2/3 cup (150 mL) unsalted butter, room temperature
  • 1 1/2 cups (375 mL) sugar
  • 3 eggs
  • 1/2 cup (125 mL) molasses
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) sour cream

Method


  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.

Tips:
• Serve cake with sweet sauces such as Coffee Caramel Sauce, plus dollop of whipped cream and sprinkle of toasted pecans for impressive plated dessert.
• Dust cake with icing sugar, if desired.

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