Ingredients
For greasing pan:
- •Baking spray or oil, as needed
Dry ingredients
- •300g (2 cups) gluten-free 1:1 baking flour
- •48g (1/2 cup) almond flour
- •1 teaspoon baking powder
- •1/2 teaspoon baking soda
- •3/4 teaspoon salt
- •2 teaspoons ground ginger
- •1 1/2 teaspoons ground cinnamon
- •1/2 teaspoon ground cloves
- •1/2 teaspoon ground nutmeg
- •1/4 teaspoon allspice
Other:
- •320g (1 1/2 cups packed) brown sugar
- •113g (1/2 cup) butter (1 stick) softened
- •2 large eggs
- •2 teaspoons lemon juice
- •120ml (1/2 cup) molasses
- •235ml (1 cup) hot water
Cream cheese glaze (optional):
- •56g (1/4 cup) butter, softened
- •56g (1/4 cup) cream cheese. softened
- •60g (1/2 cup) confectioners' sugar, sifted if needed
- •1-2 tablespoons hot water
Preparation
- Preheat oven to 180°C (350°F). Spray or oil a 2.3 to 2.8 liter (10 to 12 cup) bundt pan.
In a medium bowl, mix together the dry ingredients. Set aside.
In the bowl of a stand mixer, combine the brown sugar and butter. Mix until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating after each addition. Mix in the lemon juice and molasses. Mix well to combine, scraping down the sides and bottom of the bowl as needed.
Add the flour mixture in three additions alternately with the water starting and ending with the flour. Mix until just smooth. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs, 50-55 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack. Cool completely.
For the glaze (optional): Using a hand or stand mixer, beat together the butter and cream cheese*. Add the confectioners’ sugar and mix to combine. Thin the mixture with 1-2 tablespoons of hot water. Microwave the glaze for 15 seconds to make to pourable (but not too hot), then drizzle over the cake.
*Make sure they are both completely softened so the glaze isn’t lumpy.