5 from 4 votes
Gingerbread Bundt Bake
This simple Gingerbread Bundt Cake with toffee sauce is perfect for Christmas and will stay lovely and fresh for a few days - if you don't polish it off immediately of course.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
12
slices
Calories:
407 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the cake
- 2 ¾ cups flour plain / all purpose, 350g
- 1 ⅔ cups sugar dark or light brown
- 2 tsp ground ginger see notes for spices
- 2 tsp ground cinnamon
- ¼ tsp cloves ground
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda (baking soda)
- ½ tsp salt
- ¾ cup butter or margarine softened, unsalted, 1 heaped tbsp (200g
- 3 egg room temperature, large
- 2 tbsp molasses or treacle, regular
- 1 tsp orange zest (optional)
- ¾ cup whole milk 180 ml
- 1 ½ tbsp orange juice fresh
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar icing sugar, 120g
- 1 tbsp maple syrup
- 1 tbsp rum or water, golden
- 1 tsp vanilla bean paste
- 3-4 tbsp water or as needed
To decorate (optional)
- gingerbread cookies
- Sprinkles festive
Instructions
- Preheat the oven to 320°F / 160°C. If you are using a fan forced oven, you will need to reduce the temperature by 10 degrees.
- Measure the flour, sugar, baking powder, baking soda, salt and spices into a large mixing bowl (or the bowl of your stand mixer). Stir together thoroughly to break up any lumps of brown sugar.
- Add the butter, eggs, molasses, milk, orange juice and orange zest. Start beating on low speed with a hand or stand mixer, increasing the speed once the ingredients have combined. Don't forget to also crape the bottom and sides of the bowl as needed.
- Mist a Nordic Ware Crown Pan (or any 10-cup / 2.5 liter bundt pan) with cake release or brush with melted butter and dust with flour, shaking out any excess.
- Add the batter and bake for 45-50 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A cake tester or toothpick should come out clean.
- Allow the cake to cool down in the tin for 10 minutes. Carefully turn the cake out onto a wire rack to cool.
- Combine all the ingredients for the glaze in a small bowl and drizzle over the cake before serving.
Cup of Yum
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
73mg
(24%)
Sodium
358mg
(15%)
Potassium
278mg
(6%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
445IU
(9%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 358mg | 15% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.