This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Dark Gingerbread Bundt Cake
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- #59648
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
1 comment
ingredients
2 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons ginger
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 eggs
1 cup molasses
2/3 cup oil
1 cup water
powdered sugar, if desired
directions
Heat oven to 350 degrees f. Spray 12 cup Bundt pan with nonstick cooking spray; sprinkle with flour.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan.
Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
Invert on serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle with powdered sugar.
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nutrition data
307 calories, 12 grams fat, 49 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
January 5, 2014
I made the Dark Gingerbread Bundt Cake for the first time. I'm not sure what went wrong. The cake was rising nice and then fell some. When done took it out of the oven, it was very,very, heavy! I wonder maybe cake has too much oil or molasses. The house sure smelled good. I'm a good baker but not sure what happened. Any ideas on this. The texture was dense & a bit chewy.
December 16, 2013
Could not taste the cocoa but the cake was delicious. We will make it again.I baked it in a Nordic snowflake pan and the cake came out of the mold perfectly.We dusted it with confectionery powder.It was so cute.
This is word-for-word Pillsbury.com's Dark Gingerbread Cake. It only takes a few seconds to note the recipe's origin. Why pass off someone else's creativity and efforts as your own?
Don't assume that the omission of a source is something nefarious. The user who posted this may not have known where it originally came from if they got it from someone else. Recipes get shared all the time and lose things in translation.
February 4, 2012
I added 10 Tellicherry peppercorns and 3 large allspice "berries" fresh ground, used a fruity olive oil and dark and zesty molasses for the recipe. Also shook some candied ginger chips onto the "top" (which became the bottom) of the cake before baking. They moved down into the batter and softened up nicely. Even without powdered sugar it's an amazing cake! Moist and deeply flavored. Can't. Stop. Eating. It.
December 25, 2007
Made this cake for my daughter's Christmas birthday. Cake was very good, perfectly moist. I only used 1/2 cup molasses because I ran out, and subbed honey for the other half cup. It had such a molasses taste with just the half cup, I believe that a whole cup would be too strong.
January 1, 2007
By far the best gingerbread baking experience I've had. Moist, full of flavor, perfect balance of spices. Everybody loved it!