Gingerbread season is brief but magical. So we say, live it up! Enjoy the sweet, spiced delight in as many forms as you possibly can — including this classic bundt.
So what makes it gingerbread?
Basically, it's all about the combo of molasses and spice. Take away the molasses, and you just have a spice cake. Take away the spices, and it's just any old bundt.
Molasses has a character all its own because it's sweet, yet has a distinctive bitter undertone, too. Call it chemistry or a holiday miracle, but when that one-of-a-kind molasses flavor teams up with brown sugar and spice, great things happen.
These flavors go big
I used a blend of ginger, cinnamon, allspice, cloves and nutmeg in this cake. It may seem like overkill when you're measuring it all out, but trust me, these spices balance out just right with the bold flavor of the molasses.
I topped my cake off with a lemon glaze because I love that traditional gingerbread-lemon combination. But if you like it pure, skip the glaze and go for a dusting of powdered sugar instead.
Gingerbread Bundt Cake
Yield: serves 12-14
- 2¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoon ground ginger
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup butter, room temperature
- 1 cup brown sugar
- ½ cup sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup molasses
- 1 cup warm water
1. Preheat oven to 350 F. Lightly grease and flour a 10" bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in vegetable oil and eggs.
3. In a large measuring cup, stir together vanilla extract, molasses and warm water until combined.
4. Stir half of the dry ingredients into the butter mixture, followed by the molasses mixture. Stir in the remaining dry ingredients and mix until the batter comes together and no streaks of flour remain. Pour the batter into the prepared pan.
5. Bake for 45-50 minutes, or until the top of the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 10 minutes, then invert onto a cooling rack.
Cool completely, then top with lemon glaze if you like.
- 1½ cups powdered sugar
- 1 tablespoon butter, melted
- 2 tablespoons lemon juice
Combine all ingredients in a medium bowl and whisk until smooth. The glaze should be thick enough to flow over the cake in big, delicious drizzles. Adjust the consistency as needed by adding more powdered sugar or lemon juice.