6 Spice Gingerbread Bundt Cake

Mouthwatering tender cake packed with spices, rum and dusted with powdered sugar will be the centerpiece of your holiday table.

a bundt cake on a plate dusted with powdered sugar
This mouthwatering cake will be the centerpiece of your holiday table

For my last recipe of the 2023 holiday season I wanted to leave you with a “Wow.”

I think this cake, well, takes the cake.

I have the very elaborate Nordic Ware “Pine Forest” cake mold. I have been wanting to create a great recipe for this pan and I think I found one. Now typically, I would bake a straightforward yellow pound cake type to really show off the edges in the mold, but I did that last week with a simpler cake made from box mix.

Six spices add so much flavor to the this gingerbread you will never settle for just cloves and cinnamon again. The extra depth really creates a great structure and earthiness to this beautiful dessert. Molasses can overpower most gingerbread recipes, but this cake is bright, not muddled.

I added cardamom, cinnamon, freshly ground nutmeg ( never buy the pre-grated stuff), cloves, ginger and allspice.

Butter the heck out of the pan using a pastry brush and softened, not melted, butter. Dust with a bit of flour and then cocoa powder so your cake is not white out of the mold.

See my tips below and other ginger- spice forward desserts and the end of this post.

Thank you for being on this journey with me. I so appreciate all of you.

Happy Holidays-

Meggen

a gingerbread cake on a plate
Glaze with a rum sauce and let rest for 10-20 minutes before dusting.
a bundt cake surrounded by greens and cinnamon sticks
Hard ro resist
a bundt cake on a plate dusted with powdered sugar

6 Spice Gingerbread Bundt Cake

A 6 spice packed rum and molasses cake that will steal the show at your holiday table.
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Course: Dessert
Cuisine: American, European
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12 servings
Calories: 415kcal

Ingredients

  • 2 ½ cups all purpose flour
  • 2 ½ tsp ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • ½ tsp allspice
  • ½ tsp cardamom
  • 1 tsp nutmeg, freshly ground
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • 12 TBSP unsalted butter, room temperature
  • 1 ½ cups light brown sugar
  • ½ cup molasses
  • 2 large eggs, room temperature
  • ½ cup water
  • ½ cup dark rum
  • 1 TBSP cocoa powder- for dusting cake pan
  • 1 TBSP flour- for dusting the pan
  • 3 TBSP softened butter

For the glaze

  • cup dark rum
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • ¾ cup sugar

Instructions

  • Pre heat oven to 350 degrees, using a pastry brush, butter the cake pan well. Dust with flour, shake out any remaining flour. Dust well with cocoa powder. Set aside.
  • In a large bowl whisk together the 2 1/2 cups flour, salt, baking powder, baking soda, cinnamon, cloves, allspice, cardamom and nutmeg. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the 12 TBSP of butter and 1 1/2 cups light brown sugar until fluffy and light. Add in the eggs, one at a time. Scrape down the bowl. Stir in the 1/2 cup molasses.
  • Alternating, add in the flour mixture, 1/2 cup water and 1/2 cup rum, adding a third each time- flour mixture, water, rum. Mix until just smooth- do not over-mix. Scrape downtime bowl to make certain all the ingredients are well incorporated.
  • Pour the batter into the buttered and floured cake pan. Bake at 350 degrees for 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
  • While the cake is baking heat, 1/3 cup rum ,1/4 tsp cinnamon,1/4 tsp ginger and 3/4 cup sugar in a saucepan until sugar is s dissolved.
  • Remove cake the from oven and let rest on a wire rack for 10 minutes. Invert on a cake stand. Brush with glaze gently, but v cover the entire cake. Save extra glaze for the serving table, your coffee or to pour over ice cream.
  • Let the cake cool another 30 minutes and dust with powdered sugar.

Notes

  • Use only softened butter to grease the pan. Cooking spray with pool the booth of the pan created too much oil which will burn the top of the cake.
  • Dust with cocoa powder so your cake does not come out with white flour all over it.
  • Place your cake pan on a baking sheet while baking. This keeps the delicate tops from over baking and it is much easier to remove from the oven.
  • To Freeze: Let cake cool completely, wrap in a double layer of plastic then in foil. Freeze up to 3 months.
  • Use a microprobe to grate your whole nutmeg. Microplanes are available on my website from Amazon or in most kitchen shops and even some grocery stores. The pre-ground nutmeg is just brown dust. I do not recommend.
  • Nutrition

    Calories: 415kcal
    the inside of a cake pan dusted with cocoa powder
    Butter extremely well with softened butter and dust with cocoa powder
    cake batter in a bundt pan
    a bake bundt cake on a wire rack
    a copper saucepan and a bundt cake
    glaze with a rum sauce for a sticky coating

    Other spice forward recipes to try:

    a table elaborately decorated with crystal, china , candlelight and flowers
    You took the trouble to set a beautiful table- now serve an equally beautiful dessert

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