Gingerbread Bundt Cake

This is a wonderful cake to serve with your morning coffee or tea. It’s strongly flavored with typical gingerbread spices. Great for the holidays! To make it extra special, top with a sprinkling of powdered sugar, or a rum glaze — for the rum glaze, stir together 1/3 cup rum, 3/4 cup sugar, 1/4 tsp. ginger and 1/4 tsp. cinnamon. Brush the cake with the glaze while still warm.



2-1/2 c. King Arthur Gluten Free Measure-for-Measure Flour, or all-purpose flour
2-1/2 tsp. ground ginger
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
12 T. unsalted butter, room temperature
1-1/2 c. brown sugar
2 eggs
1/2 c. molasses
1 c. water

Preheat oven to 350-degrees and grease a 10-12 c. bundt pan.

In a large bowl whisk together the flour, spices, salt, baking soda, baking powder.

In another large bowl, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl with a rubber spatula. Stir in the molasses.

Add the flour mixture in three additions alternately with the water, starting with the flour. Mix just until smooth.

Pour the batter into the bundt mold, smoothing the top. Bake for 45 to 50 minutes, or until a knife inserted into the cake comes out clean. Remove from the oven and leave in pan for 10 minutes, then turn out onto a rack to cool.

— based on a King Arthur Flour Recipe