Source:
adapted from Smitten Kitchen
1 cup water
1 cup dark molasses (not blackstrap!)
½ tsp. baking soda
2 cups flour
1 ½ tsp. baking powder
1 Tbsp. ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
3 eggs
1 cup brown sugar
¾ cup vegetable oil
Powdered sugar for dusting
Preheat oven to 350°F. Generously butter
bundt pan and dust with flour. Bring water and molasses to a boil in a saucepan
and remove from heat. Whisk in baking soda, then cool to room temperature. In
mixing bowl, mix eggs and sugars. Mix in oil, then molasses mixture. Sift all
dry ingredients, mix into wet ingredients until just combined.
Pour batter into bundt pan and rap pan
sharply on counter to eliminate air bubbles. Bake in middle of oven until a
tester comes out with only a few crumbs, about 50 min. Cool cake in pan on a
rack 5 minutes. Turn out onto rack and cool completely.
*Make sure you do not use blackstrap
molasses- it is too bitter. I always use “Bakers Joy” cooking spray instead of buttering and flouring cakes.
It has flour in it and cakes come out of the pan perfectly every time. Ashley
says to serve this with whipped cream or a glass of milk. It’s one of her
favorites!
