Gingersnap Cake

Great holiday cake!

ingredients

ngredients
2 1/4 cups flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. ground nutmeg or mace
1/4 tsp. ground cloves
3/4 cup molasses
1/2 cup vegetable oil
3/4 cup cool water
2 eggs
Topping:
1/2 cup butter
1 cup brown sugar packed
1/3 cup warm tap water

directions

Preheat oven to 325. Grease and flour a 12 cup fluted bundt pan or tube pan. In a large bowl whisk together the dry ingredients and spices. Blend in the molasses, oil, water and eggs. Beat well. Pour into pan. Bake at 325 for 1 hour until done. It is done when it doesn’t jiggle and you can see by looking into the cracks it isn’t gooey inside. Remove cake from oven and make the topping immediately. Melt butter in a medium, microwave-safe bowl on high for 1- 1 1/2 minutes. Stir in the brown sugar and water to make a smooth syrup. With hot cake still in pan, deeply prick the surface with a thin knife about every inch. Pour hot syrup over the cake. Roll pan from side to side to be sure the top of the cake is coated. Cool cake in pan for about 15-20 minutes , then turn out onto a serving plate. Don’t cool too long or the glaze will stick to the cake and pan. Serve with whipped cream or vanilla ice cream.

Source: Cathy