Ring in the holiday season with this festive Gingerbread Bundt Cake! This cake is spiced with ginger, nutmeg, cinnamon, and cloves.
Things you should know about me:
- I love Christmas music.
- I love fall and winter. Gloomy, cloudy days make me really happy!
- I love holiday smells. Cloves, oranges, gingerbread, fresh baked bread, pumpkin…. *sigh* it’s heavenly.
Now that you know a few basic “Whitney” facts, I think we’re great friends! And now would be a good time to tell you I’m the person who listens to Christmas music in October. I caved. I opened my Pandora App and selected the “Kenny G Holiday” Pandora station. (BEST Christmas music ever, BTW). Last year, I told myself I wasn’t going to listen to Christmas music until November 1st. Although I didn’t make it to November, I’m proud of my progress! In 2016 I had good ole Kenny G holiday music playing in September. Baby steps…baby steps…
You could say I’m ready for Christmas! Will it snow already?? I’m sure you think my Christmas tree is up at this very moment. Nope. That goes up one week before Thanksgiving. I do have some self control. 😊
Alright alright, lets talk gingerbread bundt cake!
Friends, if you love gingerbread, this cake is for you! It’s spiced with ginger, cloves, cinnamon, and nutmeg. This gingerbread bundt cake is bursting with holiday spices. Make this gingerbread bundt cake and your taste buds will be on a holiday high. Top it with the silky smooth maple glaze and you are in business.
Everyone who makes this has raving reviews! Not only does it taste good, but you can dress it up to be the center piece at any holiday party.
Now go enjoy this holiday treat! Or be patient and wait to make it until December. Either way, I know you’ll love it!
Love this gingerbread bundt cake? Consider trying:
Ring in the holiday season with this festive cake! This gingerbread bundt cake is spiced with ginger, nutmeg, cinnamon, and cloves.
- 2 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 tsp ground ginger
- 1/4 tsp all spice
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 4 eggs whisked, room temp
- 1 1/2 cups dark brown sugar
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 1/2 cup molasses
- 1 1/2 cups powdered sugar
- 3 tsp real maple syrup
- 6 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.
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.
In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.