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Gingerbread Bundt Cake

Glazed Gingerbread Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup unsulphured molasses
  • 1 cup buttermilk
  • 3/4 cup hot water
  • 1 cup powdered sugar
  • 1 to 2 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

  1. Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together in a bowl.
  2. Beat the butter and brown sugar on medium speed until pale and fluffy, 3 to 4 minutes.
  3. Beat in the eggs one at a time, then the molasses, until smooth and glossy.
  4. With the mixer on low, add the dry ingredients in three additions alternating with the buttermilk, starting and ending with flour. Stir in the hot water by hand.
  5. Preheat oven to 350°F (175°C). Grease and flour a 10 to 12 cup Bundt pan. Pour in the batter and bake 45 to 55 minutes until a skewer comes out with a few moist crumbs. Cool in pan 10 minutes, then turn onto a rack to cool completely.
  6. Whisk powdered sugar, 1 tbsp milk, and vanilla. Add remaining milk only if needed. Drizzle over the cooled cake and serve.

Notes

The cake stays moist for days, so you can bake it the night before and glaze right before slicing. If you skip the glaze, a light dusting of powdered sugar looks lovely and keeps the recipe even simpler.