Ring in the holiday season with this festive cake! This gingerbread bundt cake is spiced with ginger, nutmeg, cinnamon, and cloves.
prep time 20mins
cook time 50mins
total time 1hr10mins
author: Salt & Baker
2 3/4 cupsall purpose flour
1/2 tspbaking soda
1/2 tspbaking powder
1 1/4tspground ginger
4eggswhisked, room temp
1 1/2cupsdark brown sugar
1cupunsalted butter, melted
1 1/2cupspowdered sugar
3tspreal maple syrup
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.
*When I make bundt cakes, I'll often grease and flour my pan AND spray it lightly with cooking spray that has flour in it (such as Baker's Joy). Recipe Source: adapted from Marsha's Baking Addiction
Gingerbread Bundt Cake
Amount Per Serving
Calories 579Calories from Fat 216
% Daily Value*
Saturated Fat 12g60%
Vitamin A 945IU19%
* Percent Daily Values are based on a 2000 calorie diet.
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