This gingerbread bundt cake is the quintessential holiday cake your whole family will love.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: bundt cake, gingerbread
Servings: 12people
Ingredients
For the bundt cake:
2 ¾cupsall purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1teaspoonground ginger
¼teaspoonall spice
1 ¼teaspooncinnamon
¼teaspoonground nutmeg
1 ½cupsbrown sugar, packed
1cupunsalted buttermelted
4eggs, lightly beaten
1cupbuttermilk
½cupmolasses
For the vanilla maple glaze
1 ½cupspowdered sugarplus a couple Tablespoons more depending on preference
2tablespoonmilk
1tablespoonreal maple syrup
¼teaspoonpure vanilla extract
Instructions
Preheat the oven to 350°F. Don't grease your bundt pan until you're just about to put the batter in.
In a medium sized bowl whisk the dry ingredients together - flour, baking soda, baking powder, salt, and all spices.
In the bowl of your stand mixer with a paddle attachment, combine eggs, brown sugar, melted butter, buttermilk, and molasses. Mix until fully incorporated. On slow, gradually add dry ingredients into went ingredients until just combined.
Now grease your bundt pan well. Pour batter into pan and bake for 40-45 minutes, or until a knife comes out mostly clean. Let the cake cool in the bundt pan for about 10 minutes before running a knife along the edges and flipping upside down quickly. Let cool completely on a wire rack.
In a small bowl, combine all of the glaze ingredients and stir with a fork until there are no lumps. If glaze seems too thin, add a little more powdered sugar. Once the cake is completely cooled, pour the glaze over the cake with a spoon. Enjoy!
Notes
Store cake at room temperature for 2-3 days in an airtight container so cake doesn't dry out.