Our Scented Cottage's scent of the day is a dark, rich, moist gingerbread bundt cake. With ingredients such as cocoa, fall spices and molasses, what could make a better cake for a chilly fall day in October?
I place a paper doily over the top when it's cooled and sprinkle with powdered confectioners sugar. When the doily is removed it leaves a wonderful, delicate design. You can also make a glaze to drizzle over the top.
Ingredients:
2 1/2 cups all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
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. Spray a 12 cup bundt pan with nonstick cooking spray and sprinkle it with flour.
In a 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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