Recipe information
Yield
12 Servings
Ingredients
3
1/4 cups all purpose flour
5
teaspoons ground ginger
2
1/2 teaspoons baking soda
1
1/2 teaspoons ground cinnamon
1
/4 teaspoon salt
1
cup mild-flavored (light) molasses
1
cup sugar
1
/4 cup sour cream
2
large eggs
2
teaspoons vanilla extract
1
cup boiling water
1
cup vegetable oil
Purchased caramel sauce, warmed
Whipped cream
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature. Cut cake into wedges. Serve with warm caramel sauce and whipped cream.