Prep time: 15 minutes
Total time: About 1 hour and 30 minutes
3 1/2 cups all-purpose flour
1 tbsp ground ginger
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1 cup canola oil
3/4 cup granulated sugar
1 cup molasses
1 cup hot water
1 1/2 cups icing sugar
1/4 cup fresh lemon juice
Preheat the oven to 325°F. Spray a 10-cup Bundt pan generously with non-stick baking spray.
To make the Gingerbread Bundt, whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
Scrape the batter into the prepared pan. Bake 55 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes. Store in the refrigerator in an airtight container or bag for up to one week.
To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
Always buy fancy molasses for baking. Cooking molasses is too bitter for cakes.
Make and glaze the cake up to 1 day in advance of serving. Store at room temperature.
Originally published in the Winter 2018 issue. Used with permission from Uncomplicated by Claire Tansey. Photo by Maya Visnyei.