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.
Servings 12 servings
Calories 579kcal
Ingredients
- 2 3/4 cups all purpose 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
Maple Glaze
- 1 1/2 cups powdered sugar
- 3 tsp real maple syrup
- 6 tsp milk
Instructions
- 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.
Maple Glaze
- In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.
Video
Notes
*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
Nutrition
Calories: 579kcal | Carbohydrates: 77g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 344mg | Sodium: 302mg | Potassium: 444mg | Sugar: 54g | Vitamin A: 945IU | Calcium: 145mg | Iron: 3.7mg