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Gingerbread Bundt Cake

An easy spiced gingerbread bundt cake recipe. The perfect gingerbread cake with an easy orange glaze.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
1 hr
Servings: 16 slices
Calories: 376 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for Gingerbread Bundt Cake
  • 1 cup unsalted butter softened at room temperature
  • 1 cup superfine granulated sugar or caster sugar
  • ½ cup light brown sugar (muscovado) firmly packed
  • ½ cup molasses or dark treacle
  • 4 eggs
  • 1¼ cup sour cream or yogurt, you can also use buttermilk here
  • 3 cups all purpose flour or plain flour
  • 3 tsp ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
Ingredients for Orange Glaze
  • 1 cup powdered sugar or icing sugar, this doesn't normally need sifted for the glaze
  • 3 tablespoon fresh squeezed orange juice juice or half an orange, or substitute with store bought orange juice
  • 1 tablespoon orange zest zest of a large orange

Instructions

Instructions for Bundt Cake
    Cup of Yum
  1. Begin by preheating the oven to 350°F/175C (155C Fan) and prepare your Bundt pan by greasing and flouring thoroughly.
  2. In a large mixing bowl, beat together the butter and sugars until creamed and light.
  3. Add the molasses and beat to incorporate. Then add the eggs one at a time, beating after each addition.
  4. Add the sour cream and beat to combine.
  5. Sift the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - into the mixing bowl and stir together with a spatula until just combined.
  6. Spoon the batter into the prepared Bundt pan and spread evenly.
  7. Place into the center of the preheated oven and bake for about an hour. Check regularly after about 55 minutes and remove once a toothpick inserted into the thickest part of the cake comes out clean.
  8. Allow to cool in the pan for about 15 minutes before turning out onto a wire rack to continue cooling.
Instructions for Glazing
  1. To make the glaze, simply whisk together powdered sugar, orange juice and orange zest (see note).
  2. Pour the glaze over the top of the Bundt, allowing this to drip down the sides and central hole.

Notes

  • Top Tips for Using Bundt Pan
  • The key when dealing with an intricate Bundt pan is to grease and flour all nooks and crannies, corners and edges, well. You may find using a tried and trusted non-stick baking spray works well here. I prefer to use my fingers to rub butter onto the bottoms and sides of the pan, directly into all the crevices. Then dust generously with flour.
  • When removing the cake from the pan, let it cool for about 15 minutes first. Cakes shrink slightly as they cool and should release themselves from the sides of the pan, making the removal process easier.
  • Tip for Glaze
  • The consistency of the glaze can be adjusted to suit your preferences. If you would like a thicker glaze, add more powdered sugar. If you would like a thinner/runnier glaze, add more orange juice.

Nutrition Information

Calories 376kcal (19%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 82mg (27%) Sodium 222mg (9%) Potassium 242mg (7%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 534IU (11%) Vitamin C 2mg (2%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 376

% Daily Value*

Calories 376kcal 19%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 82mg 27%
Sodium 222mg 9%
Potassium 242mg 5%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 534IU 11%
Vitamin C 2mg 2%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.