What molasses do you use for gingerbread cake?

Like most recipes, ours calls for unsulphered molasses. Be careful not to get blackstrap molasses as it's bitter and much more intense in flavor. Here is the one we use for this cake.

How to properly grease a bundt pan:

Using 1 tbsp of melted butter and a pastry brush, brush the inside of the pan. Make sure to get into every crease, especially if your pan has a detailed design. And don't forget to brush around the center ring! Once greased, sprinkle a few tbsp of granulated sugar into the pan, and gently tap while turning it. Do this until every inch of the inside is coated with sugar. Once you've done that, set it aside until you're ready to pour in your batter. While you can use nonstick spray, we recommend using a pastry brush and softened butter. Doing so ensures you get an even coating of butter which helps the cake not to stick.

How to store this gingerbread bundt cake:

You can keep it covered with plastic wrap or in air-tight container at room temperature. Store for up to 3 days. Just note that the powdered sugar on top may dissolve into the cake after a day.

- Stand Mixer - 10 cup bundt pan - Pastry brush

Gingerbread Bundt Cake - Fanciful Eats

Description

This gingerbread bundt cake is moist, fluffy, and simple to make. It’s made with a whole cup of molasses and a splash of spiced rum for a rich, deep flavor. Serve it with a glass of milk for the perfect holiday dessert!

Ingredients

Scale

360 g (3 cups) all-purpose flour, spooned and leveled
1 tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
170 g (3/4 cup) unsalted butter, softened
150 g (3/4 cup) dark brown sugar, packed
320 g (1 cup) unsulphered molasses (NOT blackstrap)
3 large eggs, room temperature
1 1/2 tsp vanilla extract
245 g (1 cup) whole milk, room temperature
57 g (1/4 cup) plain Greek yogurt, room temperature
60 g (1/4 cup) spiced rum

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Instructions

Preheat oven to 350°F (180°C). Use a pastry brush to coat the inside of the pan with 1 tbsp of melted butter. Sprinkle the inside with a few tbsp of granulated sugar and gently tap the pan as you turn it until the inside is completely coated in sugar. Set aside.
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar on medium-high speed. Beat for 2 minutes or until light and fluffy.
On the lowest speed, slowly pour in the molasses until fully combined. Scrape the bottom and sides as needed to ensure everything is thoroughly mixed.
Add the eggs one at a time, fully mixing in each one before adding the next. Mix in the vanilla extract.
In a liquid measuring cup, whisk together the milk and yogurt until fully combined.
In three additions, alternate adding the flour mixture, milk, and rum. Start and end with the flour. Mix until just combined. Scrape down the bottom and sides of the bowl as needed. Don’t overmix.
Transfer the batter to the prepared bundt pan and smooth out the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar.

Notes

If the cake does not come out of the bundt right away, gently tap on the pan until the cake comes free.

Nutritional information is only an estimate.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 25.4 g
Sodium: 143.1 mg
Fat: 10.5 g
Carbohydrates: 43.4 g
Fiber: 0.9 g
Protein: 4.4 g

Keywords: gingerbread bundt cake, gingerbread cake recipe, easy gingerbread cake, holiday dessert recipe