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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A simple holiday cake that is garnished with a dusting of Confectioners' sugar. This cake can be stored at room temperature for 2 days. Ingredients:
3 cups flour |
1 tablespoon chinese five spice powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup granulated sugar |
1/2 cup crystallized ginger, packed |
6 ounces unsalted butter, at room temperature |
1 1/2 teaspoons vanilla extract |
2 large eggs, at room temperature |
1 cup dark molasses |
1 cup hot water |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-cup bundt pan.
3. Whisk together flour, five spice powder, baking soda, salt, and pepper.
4. In a food processor, process sugar and ginger until ginger is coarsely ground.
5. Beat butter, sugar/ginger mixture, and vanilla until fluffy, about 5 minutes; add eggs, 1 at a time, beating between additions.
6. Combine molasses and hot water.
7. Reduce speed on mixer and add flour mixture, alternately with molasses, in 3 batches, until combined.
8. Pour batter in prepared pan and cook until cake pulls away from sides and springs back when poked with finger, about 1 hour.
9. Let cool for 20 minutes, then invert onto cake rack and cool completely.
10. Dust with confectioner's sugar before serving.
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