Today I made my one of my favorite fall desserts, apple cider gingerbread bundt cake. It is moist, sweet, spicy, apple-y and very hard to stop eating. Luckily, it's not even that bad for you! The recipe is from Cooking Light, so all this fall goodness is yours without the guilt. The only trouble I've ever run into is that certain brands of molasses result in the cake cooking up with a slight bitter aftertaste, but most people don't even notice this. Usually, the cake comes out beautifully, but today I was left trying to resmoosh the top part back on after it refused to part ways with the bundt pan. Ah well, at least it still tastes delicious.
Hey - want to see what it looks like when it's all pretty? Click here!
OLD-FASHIONED CIDER-GINGERBREAD BUNDT CAKE
Source: Cooking Light November 1998
Yield: 16 servings
2-1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cloves
1 cup granulated sugar
3/4 cup apple cider
1/2 cup apple butter
1-1/3 cups shredded peeled Granny Smith apple (about 1 apple)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup molasses
1/4 cup vegetable oil
1/4 cup egg substitute or 1 egg white
Preheat oven to 350°F.
Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. In your stand mixer, combine granulated sugar, molasses, cider, apple butter, vegetable oil and egg or egg substitute in a large bowl. Mix on medium speed until everything is incorporated. Slowly add the flour mixture, mixing well to incorporate. Add apple; beat well. Pour batter into a 12-cup Bundt pan coated with cooking spray. They are seriously not kidding about this cooking spray. I've made this many, many times and it's only stuck once, but boy did it stick that time. I think I totally forgot to spray it that time. Bake cake at 350°F for 55 minutes or until a knife inserted in center comes out clean. Cool in the pan for 10 minutes; invert cake onto a wire rack and remove from pan, and cool completely.