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Add a photoServings: 12
Ingredients
- 3 1/4 c. all-purpose flour
- 5 tsp grnd ginger
- 2 1/2 tsp baking soda
- 1 1/2 tsp grnd cinnamon
- 1/4 tsp salt
- 1 c. mild-flavored (light) molasses
- 1 c. sugar
- 1/4 c. lowfat sour cream
- 2 lrg Large eggs
- 2 tsp vanilla extract
- 1 c. boiling water
- 1 c. vegetable oil Purchased caramel sauce warmed Whipped cream for serving
Directions
- Preheat oven to 350 degrees. Butter and flour 12-c. Bundt pan.
- Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, lowfat sour cream, Large eggs, and vanilla in large bowl till well blended. Whisk in 1 c. boiling water and oil, then dry ingredients. Pour batter into prepared pan.
- Bake cake till tester inserted into center comes out clean, about 45 min. Cold in pan on rack 20 min. Turn out onto plate; cold completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with hot caramel sauce and whipped cream.
- This recipe yields 12 servings.
- Comments: David Barber, chef at Three Square Grill in Portland, Oregon, writes: "My restaurant may not be located in the trendiest part of town, but we have a neighborhood following of customers who appreciate my house-made bread, lox, bacon, sausage, preserves, and pickles."
- This Bundt-cake gingerbread is moist, rich, and decadent - no wonder it's Three Square Grill's signature dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 19 | 9% |
| Total Fat 2.14g | 3% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 328mg | 14% |
| Potassium 67mg | 2% |
| Total Carbs 43.58g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.1g | 11% |
| Protein 4.71g | 8% |
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