Ginger Molasses Bundt Cake Recipes

Steps:

• Whisk 2 3/4 cups flour, 2 tablespoons gingerbread spice, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt. In a separate bowl, beat 2 sticks softened butter and 1 2/3 cups light brown sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 4 eggs, one at a time, then beat in 2 teaspoons vanilla. Beat in 1/4 cup molasses on low speed, then beat in the flour mixture in three batches, alternating with 3/4 cup milk. Pour into a buttered and floured 10-cup bundt pan. Bake at 350˚ until a skewer inserted into the center comes out clean, 55 minutes to 1 hour. Let cool 10 minutes in the pan, then invert onto a rack to cool completely. Dust with confectioner's sugar.

Steps:

• Set oven to 350° (oven rack to second-lowest position).
• Grease and flour a 12-inch Bundt pan (shake out excess flour).
• Sift the flour, ginger, baking soda, cinnamon and salt together in a small bowl.
• Add a medium bowl, beat or whisk the molasses, sugar, sour cream, eggs and vanilla until well blended.
• Whisk in 1 cup boiling water and oil, then the dry ingredients; mix well to combine.
• Transfer to prepared pan.
• Bake for about 45-50 minutes, or until cake test done.
• Cool in pan for 20 minutes, then invert to a plate to cool completely.
• Serve slices of cake drizzled with caramel topping and a dollup of whipped cream.
• Delicious!

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.