Fill your home with the festive medley of ginger, cinnamon, nutmeg and cloves. Our show-stopping Bundt cake is fit for any spirited crowd.
- Prep time 20 minutes
- Total time 3 hours
Ingredients
Cake:
Glaze:
Method
Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.
Cake: In large bowl, whisk together eggs, sour cream, oil, brown sugar, granulated sugar, molasses and vanilla. In separate bowl, whisk together flour, ginger, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir into egg mixture just until smooth.
Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; remove pan. Let cool completely. Transfer to cake plate.
Glaze: In bowl, whisk icing sugar with milk. Add additional milk, 1/4 tsp at a time, if needed, until consistency of molasses. Drizzle over cake.
Test Kitchen Make-Ahead: Store the cake in a large resealable plastic bag at room temperature or in the fridge for up to four days, or freeze it for up to two weeks. Glaze just before serving.
Makes 14 to 16 servings.
Nutritional facts PER EACH OF 16 SERVINGS: about
- Fibre 1 g
- Sodium 191 mg
- Sugars 35 g
- Protein 4 g
- Calories 358
- Total fat 15 g
- Potassium 227 mg
- Cholesterol 46 mg
- Saturated fat 3 g
- Total carbohydrate 53 g
%RDI
- Iron 14
- Folate 21
- Calcium 8
- Vitamin A 4
