Gingerbread Bundt Cake

Gingerbread Bundt Cake – A deliciously moist and fluffy ginger-spiced molasses cake drizzled with a pretty, sweet maple glaze.

Nothing beats the warm, comforting flavours of ginger and molasses during the holidays, so today I bring you my deliciously moist and fluffy Gingerbread Bundt Cake!

Can You Freeze Gingerbread Cake?

You can freeze your gingerbread cake while preserving its taste and texture if you use an air-tight freezer safe container.

 This is a quick and easy cake recipe that requires no mixer, because you’ll be using melted butter instead of creaming the butter and sugar together. This recipe calls for cake flour to create a beautifully light and fluffy cake, and Greek-style yoghurt to add incredible moisture.

How Long will Gingerbread Cake Keep?

Gingerbread Cake will keep 5-7 days in the pantry.

The spices used in this cake are ginger, cinnamon, and nutmeg. All my favourite autumn flavours together in one cake. A nice, big slice would go perfectly with a hot cup of tea or coffee!

Gingerbread Bundt Cake

Enjoy!

Gingerbread Bundt Cake

Yield: 1 recipe

Gingerbread Bundt Cake

Gingerbread Bundt Cake – A deliciously moist and fluffy ginger-spiced molasses cake drizzled with a pretty, sweet maple glaze.

Print Recipe

Ingredients:

For the Cake

• 3 cups (300g) cake flour*
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs, room temperature
• 1 and 1/2 cups (300g) light or dark brown sugar
• 1 cup (226g) unsalted butter, melted
• 1 cup (240ml) Greek yoghurt, room temperature
• 1/2 cup (165g) molasses/black treacle

For the Maple Glaze

• 1 cup (125g) icing/powdered sugar
• 1 tablespoon maple syrup
• 1 – 2 teaspoons water

Directions:

For the Cake

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 10-inch bundt pan, and set aside.
3. Whisk together the flour, baking powder, baking soda, salt, and spices.
4. Set aside.
5. Whisk together the eggs.
6. Add the sugar, and whisk until combined.
7. Add the melted butter, yogurt, and molasses, and whisk until combined.
8. Fold in the dry ingredients.
9. Pour the batter into the prepared pan, and bake for 50 – 60 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
10. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.
11. Allow to cool completely before glazing.

For the Maple Glaze

1. Whisk together the icing sugar, maple syrup, and water until thick and pourable.
2. Pour over the cooled cake, and serve.

*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 – 3 days.

You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to frost and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition Information

Yield: 1 recipe, Serving Size: 1

• Amount Per Serving:
• Calories: 5423 Calories
• Total Fat: 221g
• Cholesterol: 1268.8mg
• Carbohydrates: 806.5g
• Fiber: 7.1g
• Sugar: 560.3g
• Protein: 73.8g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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