Gingerbread Bundt Cake
User Reviews
4.9
39 reviews
Excellent
Gingerbread Bundt Cake
Report
This gingerbread Bundt cake has all the warm spicy goodness of gingerbread cookies. As if that weren't enough, it's gilded with a sassy and sweetly tart lemon glaze.
Share:
Ingredients
For the gingerbread Bundt cake
- Nonstick baking spray
- 3 1/3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 2 large eggs
- 1 cup Mild vegetable oil
- 3/4 cup granulated sugar
- 1 cup unsulfured molasses
- 1 cup hot water
For the lemon glaze
- 1 1/2 cups confectioners’ sugar
- 1/4 cup fresh lemon juice
Add to Shopping List
Instructions
Prepare the oven
- Preheat the oven to 325°F (165°C). Spray a 10-cup Bundt pan generously with nonstick baking spray.
Make the gingerbread Bundt cake
- In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs well. Whisk in the oil, then whisk in the granulated sugar followed by the molasses.
- Pour the egg mixture into the flour mixture and stir just until combined. Add the hot water and stir well. Scrape the batter into the prepared pan.
- Bake the cake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.
Make the lemon glaze
- Whisk the confectioners’ sugar with the lemon juice until smooth.
Assemble the cake
- Flip the cake out onto a rack set over a baking sheet. Let the cake cool for another 5 minutes.
- Using a long skewer, poke deep holes all over the cake. Drizzle the glaze over the cake, trying to get some into each hole and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
Notes
- Storage and freezing--The cake can be stored at room temperature, covered with plastic wrap, for up to 4 days. It can be frozen for up to 3 months.
- Releasing the cake--If the cake doesn't release easily from the Bundt pan, run a flat silicone spatula around the edges to loosen it.
- Storage and freezing--The cake can be stored at room temperature, covered with plastic wrap, for up to 4 days. It can be frozen for up to 3 months.
- Glaze--If the sugar in your glaze settles to the bottom of the bowl before you begin glazing, simply give it a quick stir to incorporate the sugar.
- Dietary--The cake is suitable for a dairy-free diet.
Nutrition Information
Show Details
Serving
1slice
Calories
489kcal
(24%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
496mg
(21%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 12to 16 slices
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 489kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 496mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
