Gingerbread Bundt Cake

Step 1

Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Set it aside.

Step 2

In the bowl of your stand mixer fitted with paddle attachment, or using hand mixer, beat butter till creamy on high speed. Add brown sugar and beat till it gets light and fluffy. About 1 and a ½ minutes.

Step 3

Add in egg and vanilla and beat in to combine. Pour in measured molasses and hot water. Slowly mix it in too.

Step 4

Sift all the dry ingredients (flour, salt, baking soda and all the spices) over wet. Fold gradually till combined. Do not overmix.

Step 5

Pour the batter in prepared bundt pans and bake for 23-25 minutes. Or till the bundt cakes pass toothpick test.

Step 6

Allow to cool in the pan for about 10-12 minuted and invert the pan on wire stand. Unmold the bundt pans and cool completely before icing.

Step 7

Whisk confectioners' sugar and lemon juice together until mixed well.

Step 8

You may add more sugar if you find the icing too thin. Add more lemon juice if it is too viscous for your liking.

Step 9

Drizzle on cooled bundt cakes.