Gingerbread Bundt Cake

Gingerbread Bundt Cake

DifficultyMedium

Prep time20 minutes

Cook time50 minutes

Total time1 hour10 minutes

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

Ingredients

For the cake

  • 3 cups cake flour (not self-rising)
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoons fine table salt
  • 1 tablespoons ground cinnamon
  • 1 tablespoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoons ground cloves
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 1 teaspoon fine orange zest
  • 2 teaspoons pure vanilla extract
  • 1/2 cup molasses, such as Grandma’s
  • 1/4 cup neutral oil, such as canola
  • 3 large eggs
  • 2 large egg whites
  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup buttermilk
  • nonstick cooking spray, for greasing

Snowy glaze

  • 2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon clear vanilla flavor
  • 1 tablespoon neutral oil, such as canola
  • water, as needed

Garnish

  • Christmas candies, such as red and green M&M’s or sprinkles
  • crushed gingerbread cookies
  • white chocolate curls

Instructions

For The Cake

  • 1

    Preheat the oven to 325 F and place a rack in the middle of the oven. Grease a 9- or 10- cup Bundt pan generously with nonstick spray, or butter it and lightly dust it with flour. Set aside.

  • 2

    In a large bowl, whisk together the flour, salt, baking powder, cinnamon, ginger, nutmeg, allspice and cloves. Set aside.

  • 3

    In a stand mixer fitted with paddle attachment, beat the butter, granulated sugar, light brown sugar, orange zest and vanilla until creamy. Add the molasses and oil and beat until light and fluffy, 2 to 3 mins.

  • 4

    Beat in the whole eggs and egg whites gradually on medium speed until incorporated.

  • 5

    Add the orange juice and buttermilk and mix on low speed, alternating with the dry ingredients in 3 batches, scraping down the sides of the bowl in between each addition.

  • 6

    Pour the batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean.

  • 7

    Let the cake cool in the pan for 10 to 15 minutes, then carefully flip it onto a wire rack to cool it completely, at least 1 hour.

  • 8

    Make the glaze: In a medium bowl, combine the confectioner’s sugar, vanilla and oil. Add water, 1 teaspoon at a time, until it is a very thick, not pourable glaze. Place the glaze into a piping bag or use a spoon to spread the glaze over the top of the cake. Gently tap the wire rack on the counter until the glaze begins to fall down the sides slightly.

  • 9

    Garnish with festive candies, white chocolate curls, crushed gingerbread cookies or fresh pomegranate seeds.