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.
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
6 Spice Gingerbread Bundt Cake
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
- ⅓ 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.