Spiced Bundt Cake

A simple holiday cake that is garnished with a dusting of Confectioners' sugar. This cake can be stored at room temperature for 2 days.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 3  cups flour
• 1  tablespoon Chinese five spice powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup granulated sugar
• 1⁄2 cup crystallized ginger, packed
• 6  ounces unsalted butter, at room temperature
• 1 1⁄2 teaspoons vanilla extract
• 2  large eggs, at room temperature
• 1  cup dark molasses
• 1  cup hot water
•  confectioners' sugar, for dusting

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-cup bundt pan.
3. Whisk together flour, five spice powder, baking soda, salt, and pepper.
4. In a food processor, process sugar and ginger until ginger is coarsely ground.
5. Beat butter, sugar/ginger mixture, and vanilla until fluffy, about 5 minutes; add eggs, 1 at a time, beating between additions.
6. Combine molasses and hot water.
7. Reduce speed on mixer and add flour mixture, alternately with molasses, in 3 batches, until combined.
8. Pour batter in prepared pan and cook until cake pulls away from sides and springs back when poked with finger, about 1 hour.
9. Let cool for 20 minutes, then invert onto cake rack and cool completely.
10. Dust with confectioner's sugar before serving.