Gingerbread Bundt Cake
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Molasses||1 Cup (16 tbs)|
|Oil||2⁄3 Cup (10.67 tbs) (your favorite)|
|Water||1 Cup (16 tbs)|
1.Heat oven to 350 degrees Fareinhite Spray 12 cup Bundt pan with nonstick cooking spray; sprinkle with flour.
2.Lightly spoon flour into measuring cup; level off.
3.In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
4.In medium bowl, lightly beat eggs.
5.Add molasses and oil; beat well.
6.Stir in water.
7.Add egg mixture to flour mixture; beat just until combined.
8.Pour batter into sprayed and floured pan.
9.Bake at 350 degrees for 45 to 60 minutes or until toothpick inserted in center comes out clean.
10..Cool in pan on wire rack for 15 minutes. Invert on serving plate.
11.Cool 30 minutes or until completely cooled.
12. Just before serving, sprinkle with powdered sugar.