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A beautiful golden gingerbread bundt cake dusted with powdered sugar on a wooden serving plate.

Gingerbread Olive Oil Spiced Bundt Cake

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 445 kcal

Ingredients
  

  • 3 cups all -purpose flour
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 3 large egg s
  • 1 cup granulated sugar
  • 1 cup dark molasses
  • 1 cup extra virgin olive oil
  • 1 cup boiling water
  • 2 tablespoons powdered sugar for dusting

Instructions
 

  • Preheat the oven to 175°C (350°F). Thoroughly grease and flour a 10-cup capacity Bundt pan.
  • Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium mixing bowl.
  • In a separate large bowl, whisk the eggs and granulated sugar until the mixture is pale and well-aerated.
  • Slowly whisk in the molasses and extra virgin olive oil until fully emulsified and smooth.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid gluten over-development.
  • Carefully pour the boiling water into the batter, whisking constantly until the batter is thin and homogeneous.
  • Transfer the batter to the prepared Bundt pan, ensuring even distribution.
  • Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes before inverting onto a wire cooling rack.
  • Cool completely to room temperature before dusting with powdered sugar and serving.