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Ginger-Molasses Bundt Cake with Lemon Curd
Posted by Peggy on December 10, 2013
Recipe: Ginger-Molasses Bundt Cake with Lemon Curd
3 cups all-purpose white flour
2 teaspoons cinnamon, Vietnamese preferred
2 packed tablespoons grated fresh ginger
2 packed tablespoons grated lemon zest
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 cup blackstrap molasses
1 cup boiling water
2 teaspoons baking soda
2 large eggs, lightly beaten
Unsalted butter for buttering bundt pan
Lemon curd as needed, scratch-made or purchased
Devon or whipped cream (optional)
Position rack on middle shelf of oven and reheat to 350 degrees.
In a medium-sized bowl, whisk flour and cinnamon together until completely combined.
In a large bowl with an electric mixer, beat ginger, zest, butter and brown sugar together at high speed until mixture is pale; about 5 minutes.
In another large bowl, whisk together boiling water, molasses and baking soda; mixture will foam and expand.
Alternate adding flour mixture and molasses mixture to butter mixture in three batches, mixing at medium speed until incorporated. Beat in eggs.
Pour in well-buttered 9-inch bundt pan, and bake 45-55 minutes or until wooden pick inserted into cake comes out clean.
Cool cake in pan 10 minutes then turn out onto a baking rack and cool an additional 30 minutes.
Spread with lemon curd and lightly dust with powdered sugar. Serve with cream, if using.
Preparation time: 45 minutes Cooking time: 45-55 minutes Copyright © Peggy Lampman's dinnerFeed.