Gingerbread Bundt Cake

This is a soft gingerbread. It goes well with afternoon tea or as a dessert served a la mode.





Makes one 12-cup bundt cake. See different cake sizes below.

Preheat oven to 350°

Spray a 12-cup bundt pan with canola spray.

Sift and add to the bowl of a stand mixer (fitted with paddle attachment):

  • 3 1/3 cups flour
  • 2 ½ t baking powder
  • 1 ½ t salt
  • 1 T ginger
  • 1 ½ t cinnamon
  • 1 cup sugar

Add:

  • 2 eggs, lightly beaten
  • 1 cup molasses

Slowly add:

  • ¾ cup plus 2 T canola oil
  • 1 cup boiling water

Mix thoroughly, scraping sides and bottom of bowl.

Transfer batter to the prepared pan and bake about 40-50 minutes.  The cake will be darker, firm and pull from the sides when it is done. Let cool in the pan for about 10 minutes, then invert onto a serving plate. 


Eight-inch square pan (or six-cup bundt):

  • 1 ¾ cups flour
  • 1 ¼ t baking powder
  • ¾ t salt
  • 1 ½ t ginger
  • ¾ t cinnamon
  • ½ cup sugar
  • 1 egg
  • ½ cup molasses
  • ½ cup canola oil
  • ½ cup boiling water

10-cup bundt pan:

  • 2 ½ cups flour
  • Scant 2  t baking powder
  • 1  t salt
  • 2 ¼ t ginger
  • 1 heaping t cinnamon
  • ¾ cup sugar
  • 1 egg
  • 1 yolk
  • ¾ cup molasses
  • ¾ cup canola oil
  • ¾ cup boiling water