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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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 mild molasses
- 1 tsp vanilla extract
- 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
- ½ cup sifted confectioner's sugar
Instructions
- Pre heat oven to 350 degrees. Using a pastry brush, butter the cake pan well. Dust the pan with flour, shake out any remaining flour. Then dust, the pan well with unsweetened cocoa powder. Shake out any excess cocoa. 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 the sugar has dissolved. Add in the eggs, one at a time. Scrape down the bowl. Stir in the 1/2 cup molasses and vanilla.
- Alternating, add in the flour mixture, water and rum. Add to the mixer a third each time: flour mixture, water, rum. Mix until just smooth- do not over-mix. Scrape down the bowl to make certain all the ingredients are well incorporated.
- Pour the batter into the buttered and floured/cocoa dusted cake pan. Bake at 350 degrees for 45 minutes or until a cake tester inserted in the center of the cake comes out clean. It might help to place the bundt pan on a parchment lined rimmed baking sheet.
- 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 dissolved.
- Remove cake the from oven and let it rest on a wire rack for 10 minutes. Invert the pan onto a cake stand to release the cake. Using a pastry brush, glaze the entire cake with the warm rum mixture.
- Let the cake cool another 30 minutes and dust with the sifted powdered sugar to create a snowy effect.
- Save extra glaze for the serving table, add to your coffee, use as a sweetener for cocktails or to pour over ice cream.
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 microplane 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