Gingerbread Bundt Cake Recipe
Try this mouthwatering tender Gingerbread Bundt cake recipe packed with 6 spices, rum and dusted with powdered sugar will be the centerpiece of your holiday table.
About this gingerbread cake recipe:
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.
Adding 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 in this post.
Ingredients in this gingerbread bundt cake recipe:
- all purpose flour
- ginger, cinnamon,ground cloves, allspice,cardamom,fresh nutmeg
- kosher salt
- baking soda and baking powder
- unsalted butter
- light brown sugar & granulated sugar
- molasses
- eggs
- dark rum
- cocoa powder
Equipment needed for this recipe:
- Nordicware Bundt pan
- stand mixer or hand head beaters
- microplane
- large mixing bowl
- measuring cups and spoons
- rimmed baking sheet
- wire rack
- pastry brush
Pro-tips for a perfect gingerbread bundt cake:
- Do not use cooking spray to grease your pan- use room temp butter. Cooking spray tends to pools in the nooks and crannies causing the cake to burn.
- Glaze with a rum sauce for a sticky coating- adds so much flavor.
- Glaze with a rum sauce and let rest for 10-20 minutes before dusting.
- Dust the cake with cocoa powder if you are not glazing- just dusting pan with flour can cause white streaks on your cake.
- Check your spices to make certain they are very fresh. Read my post HERE about spices.
- Read more pro-tips in the recipe notes
Other spice forward recipes to try:
- Masala Chai Latte
- Gingerbread Soufflé
- Halibut in ginger, lime and coconut curry
- Five Spice Blackened Shrimp
- Zero Carb Ginger Mint Mojito
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.
Notes
Nutrition
