Buttermilk Gingerbread Bundt Cake

 

3 cups all purpose flour (405g)

2 T ground ginger (8g)

1 t baking soda (5g)

2 t ground cinnamon (4g)

1/2 t ground allspice (1g)

1/2 t ground cloves (1g)

1 cup buttermilk, room temperature (233g)

2 t vanilla (4g)

2 sticks unsalted butter, room temperature (8oz)

2 cups dark brown sugar (400g)

1 cup molasses (336g)

4 eggs, room temperature

 

Preheat oven to 350F. Butter or spray large bundt pan with nonstick spray. You may also use (2) 9" loaf pans or (2) 8" cake pans.

 

Combine flour, salt, baking soda and spices in a large bowl. Whisk to combine.

 

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 6 minutes. Add molasses and mix well. Add room temperature eggs, one at a time, until well combined.

 

Scrape down sides and bottom of bowl. Add 1/3 of the dry ingredients followed by 1/3 of the buttermilk. Alternate until all of the ingredients have been incorporated.

 

Bake for 30-40 minutes, depending on the size of your cakes. Cakes are finished when they feel firm when you gently press on the top. Cool for 20 minutes in the pan and then turn out onto a rack to cool.