Servings
Font
Back
0 from 6 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
15 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 (350g) flour plain / all purpose
  • 1 ⅔ cups (350g) sugar dark or light brown
  • 2 tsp ground ginger see notes for spices
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • ¾ cup + 1 heaped tbsp (200g) unsalted butter or margarine softened
  • 3 large eggs room temperature
  • 2 tbsp regular molasses (or treacle)
  • 1 tsp orange zest (optional)
  • ¾ cup (180 ml) whole milk
  • 1 ½ tbsp fresh orange juice
  • 1 tsp vanilla extract
For the glaze
  • 1 cup (120g) powdered sugar (icing sugar)
  • 1 tbsp maple syrup
  • 1 tbsp golden rum or water
  • 1 tsp vanilla bean paste
  • 3-4 tbsp water or as needed
To decorate (optional)
  • gingerbread cookies
  • festive sprinkles

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the cake to cool down in the tin for 10 minutes. Carefully turn the cake out onto a wire rack to cool.
  7. Combine all the ingredients for the glaze in a small bowl and drizzle over the cake before serving.

Nutrition Information

Calories 407kcal (20%) Carbohydrates 68g (23%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 73mg (24%) Sodium 358mg (15%) Potassium 278mg (8%) Fiber 1g (4%) Sugar 44g (88%) Vitamin A 445IU (9%) Vitamin C 1mg (1%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 12slices

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.