The Humpherys Family

Gingerbread Bundt Cake

Recipe Added:  12/29/2014
2½ cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp ground ginger
½ tsp cinnamon
¼ tsp allspice
⅛ tsp nutmeg
½ cup molasses + ½ cup water
1¼ cups butter, softened
1¼ cups brown sugar
3 eggs + 2 yolks
 Cream Cheese Icing
4 oz cream cheese, softened
2 Tbsp butter, softened
1½ cups powdered sugar
1 tsp vanilla
2 Tbsp milk
Preheat oven to 350 F. Grease and flour a 10-cup Bundt pan; set aside. In a medium bowl, sift together flour, baking powder, salt, baking soda, ginger, cinnamon, allspice and nutmeg. In a small bowl, whisk together the molasses and water.

Cream butter in an electric mixer on medium speed until smooth and creamy. Add brown sugar and beat until light and fluffy, about 3 minutes. Beat in eggs and yolks, adding one at a time and scraping down sides of bowl. Reduce mixer speed to low and add flour and molasses mixture alternately, mixing until smooth and all ingredients are thoroughly combined.

Pour batter into prepared pan and smooth the top with a rubber spatula. Gently drop the pan onto the counter two times to remove any air pockets. Bake 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn the cake onto a wire rack and allow to cool completely.

Cream Cheese Icing: Using an electric mixer, beat cream cheese and butter on medium speed until smooth. Reduce mixer speed to low and slowly beat in powdered sugar until smooth. Beat in vanilla, then slowly add the milk, 1 Tbsp at a time, beating after each addition. Pour cream cheese icing evenly over top of cooled cake and allow to set at room temperature, about 30 minutes.
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