1stick buttersoftened + extra for coating the Bundt pan
1 ½cupsgranulated sugar
¼cupcanola oil
3large eggsat room temperature
½cupmolasses
Powdered sugar for sprinkling
Instructions
Preheat your oven to 350 degrees F. Grease your Bundt pan with softened butter then coat generously with flour. Set aside.
In a small bowl, mix together milk and vinegar and allow to sit for about 10 minutes (or, alternatively, you can just use buttermilk for this recipe – I make my own because I seldom have buttermilk in my fridge).
In a medium-sized bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
Using an electric mixer, beat together butter and sugar until creamy. Then, add canola oil, eggs, molasses. Continue beating until smooth.
Add dry ingredients to the wet ingredients in thirds, alternating with your (homemade) buttermilk.
Pour the batter into your Bundt pan and gently tap on your counter to avoid any air bubbles. Bake for 55 minutes to 1 hour. I suggest placing the Bundt pan on a baking sheet to avoid any spillage in your oven.
Use a long wooden skewer to test if the cake is baked-through. Once baked, remove from the oven and let sit while still in the pan (preferably on a wire rack), for about 10 minutes.
Once the 10 minutes are up, use a spatula to lift the edge of the cake away from the pan (but don’t go all the way down). Then, turn the pan upside down so the cake slides out smoothly. Allow to cool completely.
Place on a cake stand and sprinkle with powdered sugar.