Orange Gingerbread Bundt Cake

 My nephew's favorite cookies are molasses - and they were gone by Christmas.  I made this cake for him Christmas Day so he had something molasses.

10 cup bundt pan - coat with melted butter and then sprinkle with granulated sugar, tapping to coat (note - this butter and sugar are not included in the ingredient list)

For Cake:

1 1/2 cup Granulated Sugar

3 Cups All Purpose Flour

1 Tsp Baking Soda

1 Tsp Fresh Grated Ginger

1 Tsp Ground Ginger

1 Tsp Ground Cinnamon

1/2 Tsp Grond Allspice

1/2 Tsp Freshly Grated Nutmeg

1/2 Tsp Kosher Salt

1/2 Tsp Freshly Ground Black Pepper

3/4 Cup Butter

2 Large Eggs

1 Tsp Orange Extract

Zest of 1 Orange

1 Cup Molasses

For Glaze

1 Cup Confectioner's Sugar - more if needed

1/4 Cup Sour Cream

Zest of 1/2 Orange

Juice of 1 orange

Heat oven to 350 degrees.  In a medium bowl, whisk together flour and dry spices - set aside.  In a stand mixer, beat the butter, sugar and fresh ginger until light and fluffy.  Beat in the eggs 1 at a time, mix in orange extract.

In  4 cup measuring cup, mix molasses, hot water and orange zest.  

With mixer on low, alternately add flour mixture and water mixer- 3 additions each, mixing well between each addition.   Pour batter into the prepared pan and smooth the top.  Bake for 60 to 70 minutes until toothpick comes out clean.  Let cool in pan for 20 minutes, remove from pan and cool completely.

Meanwhile, make glaze:  in a medium goal, whisk together glaze ingredients until thick but pourable - add more sugar or milk to get desired consistency.  Pour glaze over cake, let stand at least 15 minutes before serving.