It’s December again and time for holiday baking. This time of year finds me baking a lot of little gingerbread men for family and friends. But that’s not the recipe I’m sharing. Instead, I’m going for a much less time-consuming Gingerbread Bundt Cake. I love making Bundt cakes! They look fancy and there’s no need for icing. This cake gives you the taste of gingerbread without all of the mixing and chilling and rolling and cutting and baking that goes into making a gingerbread army. Who doesn’t need more time to enjoy with loved ones?
- ½ cup butter or margarine, softened
- 4 oz. cream cheese, softened
- 1 ½ cups packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 1 cup milk
- Powdered sugar, for dusting
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together butter, cream cheese, and brown sugar, for about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and molasses.
- In a medium bowl, whisk together the dry ingredients (flour through baking soda).
- Add the dry ingredients to the cream mixture, alternating with the milk, beginning and ending with the flour and beating well after each addition.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pan for 10 minutes before removing to a wire cooling rack. Cool completely.
- Place on serving plate and dust with powdered sugar.
- Serves 12.