Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!
This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.
I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.
Modified from Bake from Scratch November/December 2021.
Bready or Not: Gingerbread Bundt Cake
This big, beautiful bundt is everything you’d look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.
Equipment
- large bundt pan
- baking spray with flour
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 2 cups brown sugar packed
- 6 large eggs room temperature
- 1/3 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1 cup milk or half & half, room temperature
Glaze
- 3 cups confectioners’ sugar
- 1/3 cup milk or half & half
- 2 1/2 Tablespoons light corn syrup
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
- In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
- Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
- Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
- Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
- Let glaze set at room temperature or in the fridge. Slice and enjoy!
