4.2 from 173 votes
Glazed Gingerbread Bundt Cake
The Glazed Gingerbread Bundt Cake combines warm spices like ginger, cinnamon, cloves, allspice, and nutmeg with a moist batter enhanced by butter, oil, molasses, and half and half. Baked in a buttered and floured bundt pan, the cake has a tender crumb. A smooth confectioners sugar glaze is layered on top, adding sweetness and a glossy finish that complements the spiced cake.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
servings
Calories:
380 kcal
Course:
Dessert
Cuisine:
American
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 380
% 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.