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.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12 servings

Calories: 608 kcal per serving

Ingredients

3 ¾ cups - all purpose flour
1 ½ teaspoons - ground cinnamon
¾ tsp - ground cloves
1 ½ cups - unsulfured dark molasses
1 ½ cups - granulated sugar
1 ¼ cups - canola, vegetable or peanut oil
1 cup - water
1 tbsp - baking soda
½ cup - ginger
3 - eggs
½ tsp - salt

Instructions

Preheat oven to 350°F. Liberally butter and flour a 10-inch bundt pan.
In a large bowl, sift together the flour, cinnamon, cloves and salt. In a separate large bowl, whisk together the molasses, sugar and oil.
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.
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.
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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