Spiced Bundt Cake

(recipe Rachael Ray Magazine Nov 2009)

1. Position rack in the lower third of the over and preheat to 350 degrees. Grease and flour a 10 cup bundt pan. In a bowl, whisk flour, five spice powder, baking soda, salt and pepper.

2. Using a food processor, mix the granulated sugar and ginger until the ginger is coarsely ground (or chop it up like I did)

3. Using an electric mixer, beat the butter, sugar-ginger mixture and vanilla at high speed until fluffy, about 5 mins. With the mixer at medium speed, add 1 egg at a time, beating after each addition. Mixing at low speed, add the flour mixture alternately with the molasses in 3 batches until combined. Transfer the batter to the prepared pan and bake until the cake begins to pull away from the side of the pan and is springy to the touch, about 1 hour. Transfer to a rack and cool for 20 mins. Invert cake onto a rack and cool completely. Dust with the confectioner’s sugar.