4.6 from 15 votes
Fresh Gingerbread Bundt Cake
This Fresh Gingerbread Bundt Cake is a perfect holiday dessert, and makes a great edible gift for a friend, coworker or neighbor!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 570 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 3/4 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
- 1 1/2 cups granulated sugar
- 1 1/4 cups canola, vegetable or peanut oil
- 1 cup water
- 1 tablespoon baking soda
- 1/2 cup packed, peeled and minced ginger
- 3 large eggs, beaten
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Liberally butter and flour a 10-inch bundt pan.
- In a large bowl, sift together the flour, cinnamon, cloves and salt. In a separate large bowl, whisk together the molasses, sugar and oil.
- In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger.
- Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan, about an hour, before removing. Use a knife to gently cut between the cake and bundt pan to help loosen the cake before placing on a large plate.
Cup of Yum
Nutrition Information
Calories
570kcal
(29%)
Carbohydrates
88g
(29%)
Protein
5g
(10%)
Fat
23g
(35%)
Sodium
350mg
(15%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 570
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Sodium | 350mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.