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Ginger Molasses Bundt Cake: The Perfect Christmas Cake

I’ve been on a bit of a molasses bender lately. First, I made these salt and pepper gingerbread cookies. And then I make this moist, gingery spice cake. Thanks to molasses, real ginger, and holiday spice, this cake has all the wonderful flavors of the season and a moist, silky crumb. It’s a terrific dessert to finish up a holiday dinner, or a special brunch.

My recipe has a few wholesome twists to make it just a bit healthier. Agave nectar gives the cake a deep maple flavor. If you don’t have agave nectar on hand consider maple syrup, honey, or granulated sugar.

Ginger Molasses Bundt Cake (adapted from Bon Appetit)

3 1/4 cups white whole-wheat flour
2 1/2 teaspoons baking soda
5 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsulphured molasses
3/4 cup agave nectar
1/4 cup yogurt
2 tablespoons fresh ginger, minced
2 eggs
1 teaspoon vanilla extract
1 cup boiling water
1 cup coconut or other vegetable oil
confectioners sugar for garnish

Preheat the oven to 350 degrees. Liberally grease and flour a large bundt pan.

Combine the flour, baking soda, spices, and salt and set aside.

In a large bowl whisk together the molasses, agave nectar, yogurt, fresh ginger, eggs, and vanilla. Next, whisk in the boiling water and oil. Fold in the dry ingredients, stirring just until combined.

Pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool for 15 minutes, and then turn cake onto a plate to cool completely. Dust with confectioners sugar before serving.

 

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