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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
Keyword: gingerbread bundt cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 415kcal
Author: Meggen Wilson

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

  • 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