Pomegranate Glazed Gingerbread Bundt Cake
User Reviews
5
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
12 to 16
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Calories
423 kcal
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Course
Dessert, Baked Goods
Pomegranate Glazed Gingerbread Bundt Cake
Description
This gingerbread cake uses a combination of all-purpose flour, leavening agents, and a variety of warm spices to create its characteristic flavor profile. Plant-based milk and sunflower oil provide moisture and tenderness, while molasses and brown sugar add rich sweetness and depth. The batter is mixed until smooth and poured into a well-greased Bundt pan to ensure a clean release after baking.
The Bundt pan shape results in a cake with a significant surface area for the pomegranate glaze to adhere to, enhancing flavor with each slice. Once baked and cooled, the cake is topped with a glaze consisting of powdered sugar, freshly squeezed pomegranate juice, and lemon juice. The glaze is poured over the cake to create a glossy, fruity finish that contrasts the spicy cake base.
This cake suits holiday seasons or special occasions, pairing well with tea or coffee. The use of plant-based milk makes it adaptable to vegan diets if the glaze ingredients are carefully selected. Proper greasing and flouring of the pan are important to avoid sticking and achieve a good shape.
Ingredients
Cake Ingredients
- 2 3/4 cups all-purpose flour 330g
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- ground cloves heaping 1/4 teaspoon
- 1 cup plant-based milk 240 mL, unsweetened, such as almond, oat, or soy milk
- 3/4 cup sunflower oil 180 mL or other neutral oil
- 1/2 cup molasses 120 mL, unsulphured (not blackstrap
- 1 cup brown sugar 192g, organic, packed
- 1 1/2 teaspoons vanilla extract pure
Pomegranate Glaze Ingredients
- 2 cups powdered sugar 240g, organic
- 4 tablespoons pomegranate juice freshly squeezed, plus more as needed for color and texture
- 1 tablespoon lemon juice freshly squeezed
Instructions
Cake Directions
- Preheat the oven to 350°F/175°C and position the oven rack in the middle of the oven.
- Generously grease a 10-inch (12-cup) Bundt cake pan (or a 9-inch, 10-cup Bundt cake pan) with a neutral oil, cooking spray, or vegan butter, and sprinkle with flour and dust off any excess flour. You want to make sure you really grease the pan well; otherwise, you will have trouble inverting the cake and some of the cake might stick to the bottom of the pan.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger, allspice, cinnamon, nutmeg, and cloves.
- Make a well in the center of the flour mixture and then add the almond milk, oil, molasses, brown sugar, and vanilla.
- Using an electric mixer on slow speed, combine the dry and wet ingredients until you have a smooth, thick batter, scraping down the sides of the bowl with a rubber spatula.
- Pour the cake batter into the greased Bundt pan and smooth the surface with a rubber spatula. Bake the cake in the preheated oven for 40-45 minutes, until the cake is firm and springs back when touched. If you are using a 9-inch (10-cup) Bundt pan, you will likely need to bake the cake for an additional 5 minutes.
- Allow the cake to rest until it is cool enough to touch. Then, carefully invert it onto a cooling rack. Then drizzle with the Pomegranate Glaze and serve.
Pomegranate Glaze Directions
- Place the powdered sugar in a large bowl. Add the lemon juice and then the pomegranate juice, one tablespoon, at a time, whisking until smooth and thick. The glaze should be glossy in appearance and the texture should be sticky and pourable. If it is too thin, whisk in more powdered sugar. If it is too thick, add more pomegranate juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 72g | 24% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 270mg | 11% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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