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Thursday, February 1, 2018

Thursday Recipe - GingerBundt Cake

I've been on a cake kick ever since Christmas. I got a new bundt pan and I love it. Cakes can be so easy to make, too. This one has the great flavors of gingerbread in a fluffy, delicious cake. Serve it with lemon sauce, whipped topping, ice cream, or even hot fudge or caramel.

The mix of honey and molasses gives a lighter taste and color to the cake. I prefer it. If you want the full dark taste, go ahead and use just molasses. If you want a much lighter cake, try using all honey instead.

GingerBundt Cake

1/2 c. molasses
1/2 c. honey
1/2 c. butter, melted
1/2 c. brown sugar
1 1/2 t. cinnamon
1 1/2 t. ginger
1/2 t. nutmeg
1/4 t. cardamom
1/4 t. allspice or ground cloves
1 t. baking soda
1/2 t. salt
1 large egg
1 c. sour cream
2 c. flour

Pre-heat oven to 325°. Grease and flour a bundt pan. Set aside.

Cream molasses, honey, butter, brown sugar, and spices together. Stir in baking soda, salt, egg, and sour cream. Beat until lighter in color and everything is well mixed. Scrape the sides several times to make sure all of it is mixed in.

Stir in flour. Beat for 1 minute at low speed.

Pour batter into bundt pan. It will be thick. Spread until pan is evenly filled.

Bake at 325° for 45-50 minutes, until toothpick comes out clean.

Cool 3-5 minutes before turning out of the pan onto a plate.

Serve warm or cold.

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Keep it clean, keep it nice.