Spiced Bundt Cake

• 3 cups flour
• 1 tablespoon Chinese five spice powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup granulated sugar
• 12 cup crystallized ginger, packed
• 6 ounces unsalted butter, at room temperature
• 1 12 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1 cup dark molasses
• 1 cup hot water
• confectioners' sugar, for dusting

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.

flour, spice powder, baking soda, salt, pepper, sugar, ginger, unsalted butter, vanilla, eggs, dark molasses, water, confectioners

Taken from www.food.com/recipe/spiced-bundt-cake-411009 (may not work)