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Ingredientes
- 1 3/4 c. Cake flour
- 1/4 c. Dutch process, (alkalized) cocoa pwdr
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1/2 tsp Grnd ginger
- 12 tsp Grnd cinnamon
- 8 Tbsp. (1 stick) unsalted butter, softened
- 1 c. Dark flavorful honey
- 1 x Egg
- 1/2 c. Buttermilk
Direcciones
- Use One 10 c. Bundt pan, buttered and dusted with fine dry bread crumbs.
- Set a rack at the lower third of the oven and preheat to 350 degrees.
- Sift together the flour, cocoa, salt, soda, ginger, and cinnamon once onto a piece of parchment or possibly wax paper; set aside.
- Use an electric mixer set on medium speed to beat the butter with the honey till light, about three min. Beat in the egg and continue beating till smooth and light, another two min.
- On low speed, beat in half the dry ingredients then scrape down bowl and beater(s) with a rubber spatula. Beat in the buttermilk and scrape down again, then repeat with remaining dry ingredients.
- Spoon the batter into the prepared pan and bake the cake for about 30 to 35 minutes., or possibly till a toothpick inserted halfway between the side of the pan and the center tube emerges clean. Cold the cake in the pan on a rack for 10 minutes., then invert onto a rack, remove pan and finish cooling.
- Serving: Serve with butter pecan ice cream.
- Storage: Keep the cake at room temperature under a cake dome or possibly double-wrap in plastic and freeze.
- MAKES one 10-inch round Bundt cake.
