Name: Gingerbread Bundt Cake
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 12 servings
Ingredients: 2.75 cup all purpose flour ((330g)); 2.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine sea salt; 2.5 tsp ground ginger; 0.5 tsp ground allspice; 1 tsp ground cinnamon; 0.75 tsp ground nutmeg; 0.25 heaping cloves ground (1/4 tsp); 1 cup unsweetened milk ((240 mL)); 0.75 cup sunflower oil ((180mL)); 0.5 cup molasses ((120mL) unsulphured); 1 cup organic brown sugar ((192g) packed); 1.5 tsp pure vanilla extract; 2 cup powdered sugar ((240g) organic); 4 tbsp pomegranate juice (freshly squeezed); 1 tbsp lemon juice (freshly squeezed)

Instructions

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1

Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly with oil, then dust with flour and tap out the excess.
2

In a large bowl, sift together all purpose flour (2.75 cup), baking powder (2.5 tsp), baking soda (0.5 tsp), fine sea salt (0.5 tsp), ground ginger (2.5 tsp), ground allspice (0.5 tsp), ground cinnamon (1 tsp), ground nutmeg (0.75 tsp), and cloves ground (0.25 heaping).
3

Make a well in the center of the dry ingredients and pour in unsweetened milk (1 cup), sunflower oil (0.75 cup), molasses (0.5 cup), organic brown sugar (1 cup), and pure vanilla extract (1.5 tsp).
4

Using an electric mixer on slow speed, blend the mixture until a smooth, thick batter forms, ensuring you scrape down the sides with a rubber spatula.
5

Pour the batter into the prepared pan and bake for 40 to 45 minutes until the cake is firm and springs back when touched.
6

To prepare the glaze, whisk powdered sugar (2 cup) with lemon juice (1 tbsp) and pomegranate juice (4 tbsp) until glossy, sticky, and pourable.
7

Allow the cake to cool until easy to handle, carefully invert it onto a cooling rack, and drizzle with the pomegranate glaze.