Preheat oven to 350F
Grease a 10 inch bundt pan and set aside.
Ingredients:
½ cup unsalted butter, softened
¾ cup sour cream
1 ½ cup packed light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup molasses
2 ½ cup QUeen Milling Gluten Free All Purpose Flour Blend
2 tsp ground ginger
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
½ tsp ground nutmeg or cloves
¼ tsp baking soda
1 cup milk
Directions:
In a large bowl, cream butter, sour cream and sugar until light and fluffy. Add eggs, and beat well. Add vanilla and molasses and beat until incorporated.
In another bowl, add flour, ginger, cinnamon, nutmeg/cloves, baking powder, salt, baking soda and whisk.
Add 1/3 flour mixture to the wet mixture and mix well. Then add 1/3 of milk and mix until incorporated. Continue process until all finished.
Pour into bundt pan and using a spatula spread to even out. Bake approximately 35-40 minutes, or until toothpick inserted comes out clean.
Cool in bundt pan for 10 minutes, then remove and place on wire rack to cool completely.
If desired, before serving, dust lightly with powdered sugar.