Gingerbread Bundt Cake

Cook's Note: I saw this recipe on Pinterest and had to try it because Gingerbread is one of my Top 10 loves in this world. The skill level for this recipe is medium, there are a lot of steps. It made my house smell like a dream and turned out fairly pretty. Highly recommend with a cup of coffee with Gingerbread Creamer! 

What You Will Need:

3 cups all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon sea salt

2 teaspoon baking soda

1 cup butter, room temperature

½ cup brown sugar, packed

1 large egg

1 cup molasses

1 cup boiling water

Directions:

Preheat your oven to 350. Spray your Bundt pan with non-stick cooking spray (I use the kind with flour, such as Pam for Baking).

Next, Mix all of the dry ingredients together in your stand mixture (except for the baking soda) and set aside.

Cream together the butter and sugar until smooth and add the egg and beat until well mixed. Next, add the molasses into the mixture. Set aside.

Add the baking soda to the boiling water and stir to dissolve. Set aside on stove.

Now, back to the ingredients in your stand mixer…..

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat in the remaining ⅓ of the dry ingredients.

·         Slowly pour batter into Bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Be sure to cool for at least 30 minutes before turning the Bundt pan upside down onto a cooling rack.

Gently sprinkle with confectioners’ sugar before serving (through a handheld mesh strainer, if possible).

This Pinspiration comes from: Pretty Practical Pantry