Gingerbread Bundt Cake

Step 1

Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.

Step 2

In a large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy – approximately 1 minute.

Step 3

Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.

Step 4

Beat in molasses and buttermilk until combined. Set aside.

Step 5

In a separate bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Whisk until combined.

Step 6

Add dry ingredients to wet, gently beating on low speed just combined. Avoid overmixing.

Step 7

Pour batter into prepared bundt pan then level the top with a spatula.

Step 8

Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out clean. Do not overbake.

Step 9

Cool for 10 minutes in pan then turn out onto a wire rack to cool completely.

Step 10

Top with a dusting of powdered sugar then slice and serve.

Step 11

Cover leftovers tightly with plastic wrap and store at room temperature up to 3 days.