Gingerbread Cake

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!