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Ingredients

Filling:

Cake:

Glaze:

Directions

Filling:

  • In medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla and ginger until blended.

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  • Heat oven to 350°F. Lightly coat 12-cup bundt pan with nonstick cooking spray.

Cake:

  • In medium-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves.

  • In large bowl, beat together butter and both sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition.

  • On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour.

  • Pour half the batter into prepared bundt pan. Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely.

  • Bake in 350°F oven 50 to 55 minutes or until toothpick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool.

Glaze:

  • Sift confectioners sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.

Nutrition Facts

392 calories; 16 g total fat; 93 mg cholesterol; 308 mg sodium. 57 g carbohydrates; 6 g protein;

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