The Spicy Flavors of the Holidays – Gingerbread Bundt Cake!
The Heritage Cook
The Heritage Cook
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Ingredients

  • 90 of
  • Gingerbread Bundt Cake
  • © 2013 Jane Bonacci, The Heritage Cook. All rights reserved.
  • Yield: 1 bundt cake, 8 to 12 servings
  • INGREDIENTS
  • 1 cup butter (2 sticks), cut into small cubes
  • 1 tbsp freshly grated ginger root or 2 tsp ground ginger
  • 1/2 cup molasses, preferably unsulphured
  • 3/4 cup Lyle’s Golden Cane Syrup or dark corn syrup
  • 1 cup packed dark brown sugar
  • 4 whole large eggs
  • 1 large egg yolk
  • 1 cup sour cream
  • 2 cups all-purpose flour or gluten-free all-purpose flour blend
  • 1 cup hazelnut or almond meal/flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp kosher salt
  • 2 tsp baking soda
  • 2-1/2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground mace
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/2 tsp ground black pepper
  • 1 tsp vanilla paste or extract
  • Powdered sugar, for garnishing

Instructions

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