- 8
- 30 mins
- 80 mins
Ingredients
- 3 cups Flour
- 2 tsp Baking Soda
- 4 tsp Ginger, ground
- 3 tsp Cinnamon
- 1 tsp Cloves, ground
- 1/2 tsp Salt
- 1 cup Butter, melted and cooled slightly
- 1 cup Dark Brown Sugar
- 1 cup Mild Molasses, I used Grandma's Brand
- 2 large Eggs, room temperature
- 1 cup Hot Water
- 1-4 inch nob of Fresh Ginger, peeled and minced
- 1/2 cup Crystallized Ginger, minced
Preparation
Step 1
Heat oven to 350 degrees.
Spray bundt pan with baking spray.
Mix together the flour, baking soda, ginger cinnamon, cloves and salt in a medium sized bowl.
In the bowl of a KitchenAide mixer, combine the melted butter and the brown sugar. Beat until well blended. Gradually and the molasses and beat it until well blended. Use a spatula to clean the sides and bottom of the bowl and re-mix until well blended.
Beat in the eggs. Add the dry ingredients, a little at a time, beating until well blended.
Gradually beat in the hot water. Add both gingers and stir until well mixed.
Pour batter into the prepared pan. Bake for about 50 to 55 minutes, or until a toothpick comes out clean.
Cool in the pan for about 10 minutes and then turn out onto a cooling rack until completely cool.
Note: I made 15 mini cakes out of this batter. The baking time was between 13-15 minutes for each pan.