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Gingerbread Bundt Cake

Gingerbread Bundt Cake

A moist, flavorful, and spiced Gingerbread Bundt Cake with a creamy vanilla glaze. This festive bundt cake is a perfect treat for a Christmas party or even a thanksgiving gathering.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 Servings
Calories 4601 kcal

Ingredients
 

For The Bundt Cake

  • 2 cups  all-purpose flour, Spooned and leveled
  • 2 teaspoon Baking Powder
  • 1 teaspoon Corn starch
  • ¼ teaspoon Salt
  • 1½ tablespoon Christmas spice blend, See the notes
  • ¼ cup Butter, Room temperature
  • ½ cup Oil
  • ½ cup Granulated sugar
  • ½ cup Dark brown sugar, Packed
  • 2 Eggs, Room temperature
  • 1 teaspoon Vanilla extract
  • ¼ cup Molasses
  • ¾ cup Buttermilk, Room temperature

For The Glaze

  • 1½ cups Powdered sugar, Sifted
  • 2-3 tablespoon Milk
  • ½ teaspoon Vanilla extract
  • 1 tablespoon Butter, Melted

For The Cranberris

  • 1 cup Sugar
  • ½ cup water
  • 2 cups Cranberries

Instructions
 

How To Make The Bundt Cake

  • Preheat the oven o 350°F. Grease a 6-cup bundt pan with one tablespoon of melted butter. Lightly flour the pan and set aside.
  • Sift all dry ingredients and set aside.
    2 cups  all-purpose flour, 2 teaspoon Baking Powder, 1 teaspoon Corn starch, ¼ teaspoon Salt, 1½ tablespoon Christmas spice blend
  • Beat the butter with two sugars until creamy and light, then add the oil and beat more.
    ¼ cup Butter, ½ cup Oil, ½ cup Granulated sugar, ½ cup Dark brown sugar
  • Add in the eggs, and vanilla extract and mix well.
    1 teaspoon Vanilla extract, 2 Eggs
  • Add the molasses and mix
    ¼ cup Molasses
  • Switch to a spatula and start adding the dry ingredients alternating with buttermilk. Start and finish with the dry ingredients. Do not Overmix.
    ¾ cup Buttermilk
  • Pour the batter into the prepared pan and bake for 30-35 minutes. Let the cake sit in the pan for 15 minutes then flip it on the cooling rack to cool down.

How To Make the Glaze

  • Sift the powdered sugar into a bowl, and add the milk, vanilla extract, and melted butter. Mix all well. The mixture should be thick but pourable. If it is too runny add more powdered sugar and if it is too stiff add more milk. One tablespoon at a time.
    1½ cups Powdered sugar, 2-3 tablespoon Milk, ½ teaspoon Vanilla extract, 1 tablespoon Butter
  • Let the cake cool down completely then pour the glaze all over the top of the bundt cake.

Crystalized Cranberries

  • In a saucepan mix the water and sugar, and let them boil for 5 minutes. Turn the heat off.
    1 cup Sugar, ½ cup water
  • Add the cranberries to the syrup, and let them sit in there for a few minutes. Remove the cranberries with a mesh spoon. Place them on a paper towel to drip the excess syrup. This will take about an hour.
    2 cups Cranberries
  • Pour a few tablespoons of sugar onto a plate, and roll the cranberries into the sugar crystals. Use them to top the cake.

Notes

  • See the recipe for the Christmas spice blend here. Spice Blends. 

Nutrition

Calories: 4601kcalCarbohydrates: 888gProtein: 45gFat: 188gSaturated Fat: 52gPolyunsaturated Fat: 37gMonounsaturated Fat: 91gTrans Fat: 3gCholesterol: 503mgSodium: 2290mgPotassium: 2247mgFiber: 14gSugar: 490gVitamin A: 2709IUVitamin C: 28mgCalcium: 1105mgIron: 19mg
Keyword BEST CAKE, BUNDT, BUNDT CAKE, CAKE, Gingerbread, Gingerbread Bundt Cake, Gingerbread cake
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