6 Spice Gingerbread Bundt Cake

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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 bowl of spices
6 Spice Gingerbread Bundt Cake
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6 Spice Gingerbread Bundt Cake

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Recipe by Meggen Wilson Course: DessertCuisine: European, American
Servings

12

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

415

kcal

A 6 spice packed rum and molasses cake that will steal the show at your holiday table.

Ingredients

  • 2 1/2 cups 2 1/2 all purpose flour

  • 2 1/2 tsp 2 1/2 ginger

  • 2 tsp 2 cinnamon

  • 1 tsp 1 ground cloves

  • 1/2 tsp 1/2 allspice

  • 1/2 tsp 1/2 cardamom

  • 1 tsp 1 nutmeg, freshly ground

  • 1/2 tsp 1/2 kosher salt

  • 1/4 tsp 1/4 baking soda

  • 1 tsp 1 baking powder

  • 12 TBSP 12 unsalted butter, room temperature

  • 1 1/2 cups 1 1/2 light brown sugar

  • 1/2 cup 1/2 molasses

  • 2 large 2 eggs, room temperature

  • 1/2 cup 1/2 water

  • 1/2 cup 1/2 dark rum

  • 1 TBSP 1 cocoa powder- for dusting cake pan

  • 1 TBSP 1 flour- for dusting the pan

  • 3 TBSP 3 softened butter

  • For the glaze

  • 1/3 cup 1/3 dark rum

  • 1/4 tsp 1/4 ground ginger

  • 1/4 tsp 1/4 cinnamon

  • 3/4 cup 3/4 sugar

Directions

  • 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.

Equipment

Recipe Video

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.
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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