Gingerbread Bundt Cake
This wonderful bundt cake is aromatic and delicious. Serve up a slice with a big dollop of whipped cream on top.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
Wait
25m
| Category: | Desserts |
| Seasons | |
| Tags: |
Ingredients
Cake
| 3 cups self rising flour |
| 1 heaping tbsp ground ginger |
| 2 tsp cinnamon |
| 1 tsp ground all spice |
| 1/2 tsp ground cloves |
| 1/4 tsp salt |
| 1 cup packed brown sugar |
| 3/4 cup softened butter |
| 2 Oakdell Cage Free Eggs |
| 3/4 cup molasses |
| 1 cup boiling water |
Cream Cheese Frosting
| 1 8 oz pack cream cheese |
| 2 cups powdered sugar |
| 1 tsp vanilla |
| Canned milk, cream, or milk as needed for consistency |
Gingerbread Bundt Cake Directions
- Preheat oven to 350 degrees.
- In a large bowl, add the dry ingredients flour, baking soda, baking powder, ground ginger, cinnamon, ground allspice, ground cloves, salt and brown sugar. Whisk everything together to combine Set aside until ready to use.
- In a large mixing bowl, whisk the softened butter, eggs, molasses, and boiling water together until well combined.
- Add the dry ingredients you blended together in the sealable plastic bag and blend the batter together. Be sure to scrape down the sides and bottom of the mixing bowl to ensure everything is incorporated.
- Spray your bundt cake pan with vegetable spray.
- Bake for approximately 35-45 minutes or until a toothpick comes out clean when inserted into the center of the gingerbread.
- Remove the gingerbread from the oven when fully baked and let it cool in the pan.
- Remove the pan and frost with the cream cheese frosting.
- To make the frosting, simply add the cream cheese frosting ingredients into your food processor bowl. Blend everything together until smooth. If needed use a little canned milk, cream, or milk for consistency.
