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Chocolate Graham 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! This Gingerbread Bundt Cake recipe is chock full of fresh ginger and is absolutely delicious! I was initially wary of 1/2 a cup of fresh ginger being too much for a cake, but the flavor mellows with baking and totally makes this recipe what it is — the rich sweetness of molasses combined with the distinctive zip of ginger in each moist bite is totally insane tasting.
Ingredients
Instructions
- Step 1
Preheat oven to 350°F. Liberally butter and flour a 10-inch bundt pan.
- Step 2
In a large bowl, sift together the flour, cinnamon, cloves and salt. In a separate large bowl, whisk together the molasses, sugar and oil.
- Step 3
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.
- Step 4
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.
- Step 5
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.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
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