gingerbread bundt cake

Ring in the holiday season with this festive cake! This gingerbread bundt cake is spiced with ginger, nutmeg, cinnamon, and all spice.

Gingerbread Bundt Cake

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

ginger

tsp all spice

cinnamon

nutmeg

eggs whisked, room temp

brown sugar

unsalted butter, melted

buttermilk

molasses

sugar

maple syrup

tsp milk

Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.

In a medium sized bowl whisk the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, and molasses. Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds. Add the flour into the wet ingredients. Mix on low until combined.&nbsp;

Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze.&nbsp;

In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.&nbsp;

Maple Glaze

Yes, I'll be careful with the adjustments, and keep a close eye on the bake time as well in case the extra moisture affects it.   Also, I wish I could edit my first post because there was a little tiny bit of the cake left over, and when I ate it the next day the flavors had mellowed &amp; blended.  It didn't taste overly sweet at all (but I still would like a stronger molasses flavor).  I'd've given it 5 stars if I'd made the comment on that day, instead of on the day I baked it.

This is a very nice, moist bundt, although a bit sweet for my taste.  It has that perfect balance between softness and density that is so vital to a good gingerbread cake, and the use of allspice instead of clove is simply lovely.  It's a quick bake, too, with ingredients I already had in the pantry (at 5am, before the stores opened, when I discovered I was missing two vital ingredients for what I'd planned on taking to the potluck brunch at 10...(which turned out to be a good thing because the cake was *very* popular with the other guests) (but I digress).  The next time I make it - and there *will* be a next time - I'll up the ginger &amp; molasses a bit, and reduce the brown sugar, to see if I can get the sweetness level more to my liking.

This is a very simple and easy recipe but wow is the cake DENSE. Everyone loved it but I thought it was pretty dense/flavorless. I’d triple the molasses if I were you ,— I doubled it and it still was not enough. The glaze is also incredibly watery. I recommend finding a recipe online for maple buttercream &amp; then just piping it on! 

Very delicious. It would be nice if this recipe included something to garnish the cake with for decoration, and the icing according to the recipe was very thick and lacked the maple flavor. I added extra milk and syrup to fix this. 

I wanted to love this cake based on the comments but it was not any where close to enough gingerbread flavor. I wish I had compared other recipes spices before making the cake. The ginger and molasses could easily have been doubled.
Plus it's very dense.  The glaze was good and  candied ginger sprinkled on top helped a bit. Maybe rethink you spices.  I normally  love your recipes.

You can also use half and half which will make it a little thicker but it will definitely be more opaque.

So glad I found this recipe simple and tasty for a holiday potluck.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538537753/wkld9jrze344pwsg5vnm.mp4

Ring in the holiday season with this festive Gingerbread Bundt Cake! This is a show-stopping holiday cake spiced with cinnamon, ginger, and nutmeg.

A moist, spiced gingerbread bundt cake perfect for the holiday season.  A simple dusting of powdered sugar makes it elegant and easy, or dress it up with optional icing and sugared cranberries for a festive touch.  There are lots of spices in this one, so if you like a bland cake, look elsewhere! Makes 1 bundt cake.

all-purpose flour

ginger ((+1 teaspoon))

cloves

allspice

table salt

baking soda

baking powder

unsalted butter

brown sugar (light

eggs (room temperature)

water

milk (adjust for desired thickness)

vanilla extract

cranberries

mint leaves

Preheat Oven.  Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan.

Mix Dry Ingredients.  Whisk together the flour, spices, salt, baking soda, and baking powder in a medium bowl.  Set aside.

Cream Butter and Sugar.  In a large bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy, about 3 minutes.

Add Eggs and Molasses.  Beat in the eggs, one at a time, then mix in the molasses until smooth.

Combine Wet and Dry Ingredients.  Gradually add the dry ingredients to the wet mixture, alternating with the water.  Begin and end with the dry ingredients, mixing just until combined.

Bake.  Pour the batter into the prepared bundt pan and smooth the top.  Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Cool.  Allow the cake to cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.

Make the Cake

Dust with Powdered Sugar.  Once the cake is completely cool, use a fine-mesh sieve to lightly dust powdered sugar over the top for a simple, elegant finish.

Finish the Cake

Prepare White Icing.  Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and thick enough to drizzle.  Add more milk, 1 teaspoon at a time, if needed.  Drizzle over the cooled cake if desired.Prepare Sugared Cranberries1) Make Syrup.  Bring water and half the sugar to a simmer in a small saucepan, stirring until the sugar dissolves.  Remove from heat.2) Coat Cranberries.  Add cranberries to the syrup and stir to coat.  Remove cranberries with a slotted spoon and roll in the remaining sugar.  Place on a baking sheet to dry for 1 hour.Garnish.  Arrange sugared cranberries and fresh mint leaves on top of the cake for a festive touch.

Optional Additions

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Gingerbread Bundt Cake

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The most viewed gingerbread bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine