Gingerbread Bundt Cake
This wonderful bundt cake is aromatic and delicious. Serve up a slice with a big dollop of whipped cream on top.
Ingredients
3 cups self rising flour
1 heaping tbsp ground ginger
2 tsp cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp salt
1 cup packed brown sugar
3/4 cup softened butter
2 Oakdell eggs
3/4 cup molasses
1 cup boiling water
Cream Cheese Frosting:
1 - 8 ounce package cream cheese
2 cups powdered sugar
1 tsp vanilla
Can milk, cream or milk as needed for consistency
Instructions
1
Preheat oven to 350 degrees.
2
In a large bowl, add the dry ingredients self rising flour, ground ginger, cinnamon, ground allspice, ground cloves, salt and brown sugar. Whisk everything together to combine Set aside until ready to use.
3
In a large mixing bowl, whisk the softened butter, eggs, molasses and boiling water together until well combined.
4
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.
5
Spray your bundt cake pan with vegetable spray.
6
Bake for approximately 35-45 minutes or until a toothpick comes out clean when inserted into the center of the gingerbread.
7
Remove the gingerbread from the oven when fully baked and let it cool in the pan.
8
Remove the pan and frost with the cream cheese frosting.
9
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.
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