Gingerbread Swirl Bundt Cake

joythebaker.com

Kate B

subheading: For the Cake:

½ cup (93 grams) vegetable shortening, plus more for greasing the pan

3 cups (375 grams) all-purpose flour, plus more for dusting the pan

2 sticks (8 ounces/226 grams) unsalted butter, well softened

Scant 3 cups (580 grams) sugar

5 large eggs, at room temperature

2 teaspoons vanilla extract

seeds of 1 vanilla bean (optional)

1 teaspoon kosher salt

¾ teaspoon baking powder

1 cup whole milk, at room temperature

subheading: For the Gingerbread Swirl:

2 cups prepared cake batter

¼ cup unsulfured molasses

1 ¼ teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

⅛ teaspoon ground allspice

2 tablespoons melted unsalted butter

¼ cup granulated sugar mixed with ¾ teaspoon ground cinnamon

Directions at joythebaker.com

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