This gingerbread bundt cake is the quintessential holiday cake your whole family will love.
Keyword: bundt cake, gingerbread
For the bundt cake:
2 ¾cupsall purpose flour
1 ½cupsbrown sugar, packed
4eggs, lightly beaten
For the vanilla maple glaze
1 ½cupspowdered sugarplus a couple Tablespoons more depending on preference
1Tbspreal maple syrup
¼tsppure vanilla extract
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!
Store cake at room temperature for 2-3 days in an airtight container so cake doesn't dry out.