![Bird's Eye View of Gingerbread Bundt cake dusted with powdered sugar](https://cdn.statically.io/img/www.allrecipes.com/thmb/6RiPDmm1ExiexyrvydLklVfNkxs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8364140_Gingerbread-Bundt-Cake_Kim_4x3-f6cf50d6b2454c8d9dc538ffc16773f4.jpg)
Ingredients
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baking spray with flour, such as Baker's Joy®
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2 1/2 cups all-purpose flour
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1 tablespoon ground ginger
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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3/4 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon baking soda
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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1/2 cup unsalted butter, softened
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1/4 cup vegetable oil
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1 cup firmly packed dark brown sugar
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3/4 cup white sugar
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3 large eggs, at room temperature
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2/3 cup unsulphured molasses
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2 teaspoons vanilla extract
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1 cup full fat sour cream, at room temperature
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powdered sugar for dusting on top (optional)
Directions
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Preheat the oven to 350 degrees F (180 degrees C). Spray a 10-cup Bundt pan with a baking spray containing flour (such as Baker's Joy®).
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Whisk together flour, ginger, cinnamon, baking powder, salt, nutmeg, baking soda, cloves, and allspice in a bowl until combined.
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Combine butter, oil, brown sugar, and white sugar in a large bowl. Best with an electric mixer until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, beating well after each addition. After last egg is added, increase mixer speed to medium-high and beat until mixture has doubled in volume, about 5 minutes.
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Mix in molasses and vanilla. Reduce mixer speed; mix in half of dry ingredients until just combined. Add in sour cream and mix until just combined. Pour in remaining dry ingredients and mix until just combined.
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Pour batter evenly into prepared Bundt pan, then place pan on a baking sheet.
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Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 60 to 70 minutes. Allow cake to cool in pan for 20 minutes before removing to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.
Nutrition Facts (per serving)
425 | Calories |
17g | Fat |
63g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 425 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 8g | 38% |
Cholesterol 78mg | 26% |
Sodium 236mg | 10% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 1g | 4% |
Total Sugars 42g | |
Protein 5g | 10% |
Vitamin C 0mg | 0% |
Calcium 112mg | 9% |
Iron 3mg | 15% |
Potassium 377mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.