Description
One 10-cup Bundt cake for twelve slices.
Ingredients
Scale
- 2 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Fine salt
- 1/2 cup Unsalted butter, softened
- 3/4 cup Light brown sugar, packed
- 3/4 cup Unsulfured molasses
- 2 eggs Large eggs
- 3/4 cup Whole milk
- 1 cup Confectioners' sugar
- 2 tablespoons Fresh lemon juice
Instructions
- Heat oven to 350°F. Thoroughly grease and lightly flour every ridge of a 10-cup Bundt pan. Whisk 2 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ginger, 1 1/2 tsp cinnamon and 1/2 tsp salt.
- Beat 1/2 cup softened butter and 3/4 cup packed brown sugar until creamy. Beat in 3/4 cup unsulfured molasses, then 2 eggs one at a time. Add the dry mixture in three portions alternating with 3/4 cup milk; stop when no dry streaks remain. Scrape batter evenly into prepared pan.
- Bake at 350°F approximately 45–55 minutes until a tester through the cake crumb, away from the pan center, emerges without wet batter. Cool in pan 15 minutes, loosen gently, invert onto a rack and cool about 65 minutes until no warmth remains.
- Whisk 1 cup confectioners' sugar with up to 2 tbsp fresh lemon juice for a slow-drizzling glaze. Spoon over the completely cooled cake and let set about 15 minutes before cutting twelve slices. Test pan release, center bake and actual glaze opacity before finalizing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 95 minutes, included in the total.
Untested estimate: up to 55-minute bake, 15-minute in-pan cool, 65-minute rack cool and 15-minute glaze set; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 95 minutes
- Cook Time: 55 minutes
- Category: Desserts
Nutrition
- Serving Size: One twelfth of cake