Glazed Gingerbread Bundt Cake
User Reviews
4.2
Glazed Gingerbread Bundt Cake
Description
This Glazed Gingerbread Bundt Cake features a blend of spices including ground ginger, cinnamon, cloves, allspice, and freshly grated nutmeg mixed into the dry ingredients. The wet ingredients combine room temperature butter, vegetable oil, sugar, eggs, molasses, and half and half. Alternating dry and wet ingredients creates a balanced, moist batter. The bundt pan is prepared meticulously with melted butter and flour to ensure easy release and even baking.
Baked at 350°F for about 40-45 minutes, the cake emerges with a firm yet tender texture characteristic of gingerbread. After cooling, the cake is glazed using a confectioners sugar mixture with water applied in multiple layers to achieve a smooth, shiny coating that soaks slightly into the surface.
This cake suits holiday or winter gatherings, offering a spiced, comforting dessert. The glaze adds a sweet contrast and enhances the cake's appearance. Substitutions like maple syrup in the glaze can alter the flavor profile if desired.
The accompanying notes suggest making a thicker glaze with milk or cream for extra sweetness and recommend swapping water with maple syrup in the glaze, thinning as needed, allowing some customization based on taste preferences.
Ingredients
pan prep
- 2 Tbsp butter melted
- flour
cake
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp cloves ground
- 1/2 tsp ground allspice
- 1/4 tsp nutmeg freshly grated
- 4 Tbsp butter at room temperature, unsalted
- 1/3 cup vegetable oil
- 1 cup white sugar
- 2 egg at room temperature, large
- 1/4 cup molasses
- 3/4 cup half and half you can also use buttermilk or milk
glaze
- 2 cups confectioners sugar sifted
- 5 Tbsp water approximate
Instructions
- Preheat the oven to 350F
- Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices.
- Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl.
- Cream the butter and oil together with the sugar. Blend in the eggs and molasses.
- Add the dry ingredients alternating with the half and half, beginning and ending with the dry. Mix just until thoroughly combined, but don't over mix.
- Pour the batter into the prepared pan and bake for about 40-45 minutes, or just until done in the middle...you can check with a toothpick.
- Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack.
- Whisk the confectoner's sugar with the water to form a smooth glaze. Paint the glaze onto the cake with a pastry brush. The first layer will sink right in. Brush on 2 more layers to build up the glaze. (This makes a little more glaze than you will probably need, but better to be safe than sorry.)
Notes
- For a sweeter cake, prepare a thicker glaze using milk or cream instead of water.
- Maple syrup can replace water in the glaze; thin with water if necessary to achieve the right consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 135mg | 6% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
