Gingerbread Bundt Cake With Vanilla Glaze
User Reviews
3.4
Gingerbread Bundt Cake With Vanilla Glaze
Description
This cake starts with a boxed white cake mix enriched with ground cinnamon, ginger, and allspice to create a gingerbread flavor profile. The batter includes softened butter, eggs, and milk, whisked until smooth and poured into a greased bundt pan. Baking for 40-45 minutes yields a tender cake with a moist crumb and a spiced aroma.
After cooling, the cake is coated with a vanilla buttercream glaze made from frosting mix and milk, poured until it drapes evenly down the sides. Fresh cranberries are candied by simmering with sugar and water, then rolled in sugar for a sparkling finish that adds a tart contrast to the sweet glaze and warm spices.
This cake suits holiday tables or special occasions where a sweet, spiced bundt cake is desired. The sugared cranberries serve both as garnish and an edible decoration.
Ingredients
For Gingerbread Cake
- 1 Box white cake mix
- 1/2 cup butter softened
- 1 Cup milk
- 4 egg
- 1 Teaspoon cinnamon
- 1/2 Teaspoon allspice
- 1/2 Teaspoon ginger
Vanilla Glaze
- 1 Cup buttercream frosting mix vanilla
- 1 Teaspoon milk
For Sugared Cranberries
- 1 cup water
- 1 cup sugar
- 12 oz cranberries fresh
- sugar more, for dusting
Instructions
- For cake
- Preheat oven to 350 F.
- Grease the inside of a bundt pan with nonstick spray or softened butter
- In a bowl empty the cake mix and add the cinnamon, ginger, and allspice. Mix with a whisk until combined
- Add the butter, eggs and milk. Whisk until all the ingredients are completely combined
- Pour the batter on the greased bundt pan. Make sure the batter is evenly distributed all over the pan
- Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean
- Remove from oven and let it cool on a rack for 20 minutes
- Carefully invert the cake and the rack and let it cool completely
- For Glaze
- In a bowl place the buttercream frosting mix
- Add the milk and slowly whisk until the glaze comes together. If the mixture seems too thick add a bit more milk
- Drizzle the glaze over the cooled cake
- For Cranberries
- Place the sugar and water in a saucepan
- Cook on medium heat until the sugar dissolves. At first, the mixture will seem cloudy and then when the sugar dissolves, the liquid will turn clear
- Do not let the mixture boil
- Remove from heat
- Pour this syrup into a bowl and add the cranberries inside. Mix
- Place in the fridge for 1-2 hours (you can leave them overnight)
- Drain the cranberries and roll them with sugar until the cranberries are coated
- Place the cranberries on a baking rack to dry. About 1-2 hours
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 76mg | 25% |
| Sodium | 432mg | 18% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 132mg | 13% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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