Gingerbread Bundt Cake

Less than 1 week to Christmas! It was a really weird feeling this weekend to be at the mall on the last weekend before Christmas and NOT have it packed with line-ups out the doors. I heard that online shopping has increased this year and I definitely feel that too when I am in the mall. Stores seem emptier and the sales seem better online. I know that personally, 75% of my shopping was done on eBay or Amazon this year. While baking delicious cakes at the same time!

If you like molasses spice cookies you will love this cake. Moist, spicy and comforting - it is especially good when served with a hot drink on a cold day. With a medley of cinnamon, cloves, nutmeg, ginger, it immediately awakens your palate and makes your house smell like Christmas with its light texture and creamy crumb. Even if you leave out the other spices and use only ginger, this recipe produces a really tasty cake that freezes well, double-wrapped in foil.



Sour Cream Gingerbread
1 - 10" Bundt | Fannie Farmer Cookbook

1 cup butter (2 sticks)
1 cup sour cream
2 cups sugar
1 cup molasses
4 eggs
3 cups flour
1 teaspoon baking soda
2 tsp baking powder
1 tsp salt
1 tbsp ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F. Butter and flour a 10-cup Bundt pan. Cream the butter and slowly add the sugar, beating until light. Add the molasses and sour cream and blend well. ADd the eggs, beating until well mixed. Mix together the flour, baking powder, soda, salt and spices. Add to the first mixture and bea until smooth. Pour into th pan and bake 40-50 minutes (or more) until toothpick comes out clean.