Gingerbread Bundt Cake

300 g flour

18 g pumpkin pie spice

1/2 t salt

1/4 t baking soda

1 t baking powder

3/4 C butter, room temp

319 g brown sugar

2 eggs
170 g molasses

1 C water (black tea, ginger juice)

74 g rum

1/2 t pumpkin pie spice

150 g sugar

Preheat oven to 350.

Grease a 10-12 C bundt pan.

Whisk together flour, spice, salt, soda, and powder.

Separately, beat together butter and brown sugar.

Beat in eggs, one at a time.

Stir in molasses.

Alternating with water, stir in dry ingredients.

Pour batter into pan, smoothing the top.

Bake cake 55-65 mins or until cake tester comes out clean.

Make a glaze by stirring together rum, spice, and sugar.

(Microwave about a minute to dissolve sugar.)
Remove cake from oven and cool in pan for 10 mins.

Turn cake out onto rack and brush cake with glaze.
Allow cake to cool before serving.

kingarthurbaking