I’m not sure why certain spices are comforting at certain times of the year. As soon as the weather starts to get chilly, we start pulling out the pumpkin spiced lattes. Cinnamon, clove, ginger, and nutmeg become regular buys for all our favorite fall and winter dishes and as soon as the holiday season approaches we use them all in all our baking.
Which brings me to gingerbread. I love gingerbread. And although it’s fun to decorate gingerbread cookies and cakes with smarties and icing, I prefer mine plain. Call me boring but there’s something about a Gingerbread cake straight out of the oven that’s warm and gooey that is just. so. divine.
This cake is perfect for brunch, a snack or after dinner with your favorite specialty coffee. It stays moist for days and freezes well.
Check it out:
Gingerbread Bundt Cake
Preheat oven to 350 degrees F.
In a large mixing boil sift flour, baking soda, baking powder, spices and salt. Set aside.
In a separate bowl or stand mixer beat butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add molasses and mix well.
Add the dry ingredients and the water intermittently starting with 1/3 flour, then 1/2 water, 1/3 flour, 1/2 water and finish with 1/3 flour. Mix until nice and smooth.
Place batter in greased cake pan and bake for about 1 hour (give or take 5 minutes). Check to see if cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, the cake is done. In my oven this cakes takes about 65 minutes but each oven bakes differently.
Take out of oven and allow to cool for 10 minutes. Flip cake pan over to pop out cake and allow to cool an additional 5 minutes.
Add your favorite icing or top with icing sugar.