Gingerbread Bundt Cake

A moist, spiced gingerbread bundt cake perfect for the holiday season. A simple dusting of powdered sugar makes it elegant and easy, or dress it up with optional icing and sugared cranberries for a festive touch. There are lots of spices in this one, so if you like a bland cake, look elsewhere! Makes 1 bundt cake.

Prep Time20

Cook Time1 5

Cooling Time2

Total Time3 25

Course: Dessert

Keyword: Christmas, gingerbread bundt cake

Servings: servings

Calories: 390kcal

Author: Katie

Equipment

Bundt cake pan

Ingredients

Cake

3 ¼ cups all-purpose flour
1 tablespoon ground ginger (+1 teaspoon)
3 teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
¾ teaspoon ground cloves
¾ teaspoon ground allspice
¾ teaspoon table salt
½ teaspoon baking soda
1 ¼ teaspoons baking powder
14 tablespoons unsalted butter softened (1 stick+ 6 tablespoons; reduce salt to 1/2 teaspoon if using salted butter)
2 cups brown sugar light or dark
3 large eggs room temperature
⅔ cup molasses
1 ¼ cups water

For Simple Finish

Powdered sugar for dusting

Optional White Icing

2 ½ cups powdered sugar
3-4 tablespoons milk adjust for desired thickness
1 ¼ teaspoons vanilla extract

Optional Sugared Cranberries

¾ cup granulated sugar divided
⅓ cup water
¾ cup fresh cranberries
Fresh mint leaves

Instructions

Make the Cake

Preheat Oven. Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan.
Mix Dry Ingredients. Whisk together the flour, spices, salt, baking soda, and baking powder in a medium bowl. Set aside.
Cream Butter and Sugar. In a large bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy, about 3 minutes.
Add Eggs and Molasses. Beat in the eggs, one at a time, then mix in the molasses until smooth.
Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the water. Begin and end with the dry ingredients, mixing just until combined.
Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool. Allow the cake to cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.

Finish the Cake

Dust with Powdered Sugar. Once the cake is completely cool, use a fine-mesh sieve to lightly dust powdered sugar over the top for a simple, elegant finish.

Optional Additions

Prepare White Icing. Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and thick enough to drizzle. Add more milk, 1 teaspoon at a time, if needed. Drizzle over the cooled cake if desired.
Prepare Sugared Cranberries
1) Make Syrup. Bring water and half the sugar to a simmer in a small saucepan, stirring until the sugar dissolves. Remove from heat.
2) Coat Cranberries. Add cranberries to the syrup and stir to coat. Remove cranberries with a slotted spoon and roll in the remaining sugar. Place on a baking sheet to dry for 1 hour.
Garnish. Arrange sugared cranberries and fresh mint leaves on top of the cake for a festive touch.

Notes

The nutritional information does not include the optional icing and sugared cranberries.

Nutrition