gingerbread

Gingerbread Bundt Cake

This is a soft gingerbread. It goes well with afternoon tea or as a dessert served a la mode.

Makes one 12-cup bundt cake. See different cake sizes below.

Preheat oven to 350°

Spray a 12-cup bundt pan with canola spray.

Sift and add to the bowl of a stand mixer (fitted with paddle attachment):

3 1/3 cups flour
2 ½ t baking powder
1 ½ t salt
1 T ginger
1 ½ t cinnamon
1 cup sugar

Add:

2 eggs, lightly beaten
1 cup molasses

Slowly add:

¾ cup plus 2 T canola oil
1 cup boiling water

Mix thoroughly, scraping sides and bottom of bowl.

Transfer batter to the prepared pan and bake about 40-50 minutes. The cake will be darker, firm and pull from the sides when it is done. Let cool in the pan for about 10 minutes, then invert onto a serving plate.

Eight-inch square pan (or six-cup bundt):

1 ¾ cups flour
1 ¼ t baking powder
¾ t salt
1 ½ t ginger
¾ t cinnamon
½ cup sugar
1 egg
½ cup molasses
½ cup canola oil
½ cup boiling water

10-cup bundt pan:

2 ½ cups flour
Scant 2 t baking powder
1 t salt
2 ¼ t ginger
1 heaping t cinnamon
¾ cup sugar
1 egg
1 yolk
¾ cup molasses
¾ cup canola oil
¾ cup boiling water