Gingerbread is a traditional holiday cake… that I never liked as a kid. Most of the gingerbreads that I tasted were too dense and heavy, or too bland and dry. Once I started making my own, I learned that gingerbread can be delicious when done well — and this gingerbread bundt cake proves it.
About this holiday treat
Gingerbread is defined by molasses and plenty of spices. There are actually all kinds of different gingerbreads out there — from cookies to cakes — but the spices and molasses are common elements in just about every variation out there.
Molasses is a syrup that’s actually a byproduct of the sugar-refining process. It is thick, dark in color and has a unique flavor that’s both sweet and bitter. On its own, it can be quite strong, but when combined with brown sugar (to sweeten it up a bit) and spices, it starts to taste unmistakably like the holidays.
I used a blend of ginger, cinnamon, allspice, cloves and nutmeg in this cake. It may seem like quite a lot of spice when you are measuring it all out, but the molasses is so potent that you need to be generous with the spices to ensure that they come through in the finished cake.
The bundt cake has a moist, soft crumb and lots of gingerbread flavor. You can clearly taste the molasses and brown sugar, and while you get plenty of spice, the spices actually blend together seamlessly. It’s absolutely delicious and just might be the perfect dessert to serve on a chilly evening.
I topped my cake off with a lemon glaze, as lemon is a traditional finishing touch for gingerbread. The bright acidity of the lemon cuts through the spices and cleanses the palate in preparation for another bite!
You can skip the glaze if lemon isn’t your favorite flavor. A dusting of powdered sugar is also a nice way to finish this one off!
Gingerbread Bundt Cake
- 2¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoon ground ginger
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup butter, room temperature
- 1 cup brown sugar
- ½ cup sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup molasses
- 1 cup warm water
Preheat oven to 350 F. Lightly grease and flour a 10″ bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in vegetable oil and eggs.
In a large measuring cup, stir together vanilla extract, molasses and warm water until mixture is uniform.
Stir half of the dry ingredients into the butter mixture, followed by the molasses mixture. Stir in the remaining dry ingredients and mix until batter comes together and no streaks of flour remain.
Pour into prepared pan.
Bake for 45-50 minutes, or until the top of the cake springs back when lightly pressed and a toothpick
inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 10 minutes,
then invert onto a cooling rack. Cool cake completely, the top with lemon glaze.
- 1½ cups powdered sugar
- 1 tablespoon butter, room temperature
- 2 tablespoons lemon juice
Combine all ingredients in a medium bowl and whisk until smooth. Glaze should be thick enough to drizzle easily over the cake.
If the glaze is too thick, thin it by adding an additional teaspoon or two of lemon juice. If the glaze is too thin, thicken it by whisking in 1-2 tablespoons of powdered sugar, as needed.
FREE Guide: How to Make Sweet Holiday Treats
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