Gingerbread Bundt Cake

MAKES 14 TO 16 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 3 HOURS

1 tbsp unsalted butter, softened

2 tsp all-purpose flour

Cake

3 eggs

1 cup sour cream

¾ cup canola oil

¾ cup packed brown sugar

½ cup granulated sugar

½ cup fancy molasses

1 tsp vanilla

2½ cups all-purpose flour

2 tbsp ground ginger

2 tsp baking powder

1½ tsp cinnamon

½ tsp baking soda

½ tsp salt

¼ tsp nutmeg

pinch ground cloves

Glaze

1 ½ cups icing sugar, sifted

2 tbsp 2% milk (approx)

Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.

Cake In large bowl, whisk together eggs, sour cream, oil, brown sugar, granulated sugar, molasses and vanilla. In separate bowl, whisk together flour, ginger, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir into egg mixture just until smooth.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; remove pan. Let cool completely. Transfer to cake plate.

Glaze In bowl, whisk icing sugar with milk. Add additional milk, ¼ tsp at a time, if needed, until consistency of molasses. Drizzle over cake.

PER EACH OF 16 SERVINGS about 358 cal, 4 g pro, 15 g total fat (3 g sat. fat), 53 g carb (1 g dietary fibre, 35 g sugar), 46 mg chol, 191 mg sodium, 227 mg potassium. % RDI: 8% calcium, 14% iron, 4% vit A, 21% folate.