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“A simple holiday cake that is garnished with a dusting of Confectioners' sugar. This cake can be stored at room temperature for 2 days.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10-cup bundt pan.
  3. Whisk together flour, five spice powder, baking soda, salt, and pepper.
  4. In a food processor, process sugar and ginger until ginger is coarsely ground.
  5. Beat butter, sugar/ginger mixture, and vanilla until fluffy, about 5 minutes; add eggs, 1 at a time, beating between additions.
  6. Combine molasses and hot water.
  7. Reduce speed on mixer and add flour mixture, alternately with molasses, in 3 batches, until combined.
  8. Pour batter in prepared pan and cook until cake pulls away from sides and springs back when poked with finger, about 1 hour.
  9. Let cool for 20 minutes, then invert onto cake rack and cool completely.
  10. Dust with confectioner's sugar before serving.

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