Gingerbread Bundt Cake with Caramel Sauce — Flourishing Foodie

If you decide to make only one-holiday dessert this season, I encourage you to try this gingerbread bundt cake. It is pure delight. Soft and buttery, spiced with gingerbread flavor. If you like sticky toffee pudding, you will love this gingerbread cake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF.

Step 2

In a medium bowl, combine the dry .

Step 3

In a large bowl whisk the eggs. Add the oil and whisk to combine. Add the brown sugar and molasses and whisk to combine.

Step 4

Add the dry to the wet and whisk to combine.

Step 5

Add the boiling water and stir to combine.

Step 6

Using melted vegetable shortening, brush all sides including the grooves of a 12 cup bundt pan. Sprinkle with a little almond flour to coat. Tap out any extra.

Step 7

Pour the batter into the bundt pan. Tap the bundt pan on the counter to remove any bubbles.

Step 8

Place the bundt pan into the oven and bake for 50 minutes, or until a toothpick inserted comes out clean. The cake should be starting to pull away from the pan.

Step 9

Remove the pan from the oven and let the cake cool in the pan for 10 minutes.

Step 10

Place the bundt pan upside down and tap out the cake. Let the cake cool on a wire rack.

Step 11

To make the caramel sauce, place the butter, brown sugar, molasses and salt in a medium saucepan. Heat on the medium-high until the butter and sugar have melted. Whisk to combine.

Step 12

Whisk in the heavy whipping cream and continue to boil on medium-high heat for 5 minutes, stirring occasionally with a whisk. Stir in the vanilla.

Step 13

Transfer the caramel sauce to a serving cup and let cool. Slice the cake and serve with a drizzle of caramel sauce.