Ginger Molasses Bundt Cake Recipe

Name: Ginger Molasses Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups flour; 5 teaspoons ginger powder; 3 teaspoons baking soda; 2 teaspoons cinnamon; 1/4 teaspoon salt; 1 cup light molasses; 1 1/4 cups sugar; 1/4 cup sour cream; 2 large eggs; 3 teaspoons vanilla; 1 cup boiling water; 1 cup vegetable oil; whipped cream; caramel topping

Servings: persons

3 1/4 cups flour
5 teaspoons ginger powder
3 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup light molasses
1 1/4 cups sugar
1/4 cup sour cream
2 large eggs
3 teaspoons vanilla
1 cup boiling water
1 cup vegetable oil
whipped cream
caramel topping

1
Set oven to 350u00b0 (oven rack to second-lowest position).
2
Grease and flour a 12-inch Bundt pan (shake out excess flour).
3
Sift the flour, ginger, baking soda, cinnamon and salt together in a small bowl.
4
Add a medium bowl, beat or whisk the molasses, sugar, sour cream, eggs and vanilla until well blended.
5
Whisk in 1 cup boiling water and oil, then the dry ingredients; mix well to combine.
6
Transfer to prepared pan.
7
Bake for about 45-50 minutes, or until cake test done.
8
Cool in pan for 20 minutes, then invert to a plate to cool completely.
9
Serve slices of cake drizzled with caramel topping and a dollup of whipped cream.
10
Delicious!

1780

kcal

Calories

129

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/4 cups flour, 5 teaspoons ginger powder, 3 teaspoons baking soda, 2 teaspoons cinnamon, and more.

Yes, Ginger Molasses Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Molasses Bundt Cake

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