Glazed Gingerbread Bundt Cake

Glazed Gingerbread Bundt Cake ~ A tender lightly spiced gingerbread cake iced with a thin sugar glaze ~ this delicious cake is guaranteed to get you into the holiday spirit.

 

Not being into elaborate desserts has its perks…like bundt cake, for instance.  Since I don’t indulge in rich layer cakes or over-the-top treats very often, I feel more than entitled to enjoy the occasional bundt cake.  If it’s breakfast worthy, all the better.

There’s nothing more luxurious, if you ask me, than waking up to a seriously hot cup of strong coffee and a little slice of something like this glazed gingerbread bundt cake.

The cake itself has a fine crumb, and is a little more lightly spiced than some gingerbread, making it a good choice if you like your winter spices on the mild side.  The glaze forms a sweet, crackly crust, much like on a glazed doughnut.  It’s all very very good.

I had to pull myself away from shooting this pretty cake I order to take my obligatory taste test.  I always like to do that while my cakes are still warm from the oven.  That’s the nice thing about a simple glaze like this one, you can apply it while the cake is still hot.  Just give the cake 10 to 15 minutes to cool in the pan, and a few more after you turn it out.

TIP: I apply several light layers of  a simple sugar and water glaze with a pastry brush ~ the first layer sinks right into the warm cake, and the subsequent layers build on each other to form a nice sweet crust.

This cake isn’t too sweet, and not super rich, either.  If you like your cake a little sweeter you could definitely do a thicker drizzle.  As is, the cake is perfect for breakfast or a mid morning coffee break.  I actually had a Starbucks gingerbread loaf for  breakfast the day I made this cake, and I can tell you, categorically, this cake is way better.

One note ~ be sure to prep your bundt pan well, especially if it’s an intricate one, like mine.  I brushed mine with melted butter and then dusted it with flour.  My pan is from Nordic Ware, and I love it because the pans are heavy and cook evenly.  Mine is call STAINED GLASS.  Its intricate lines are good for light glazes like this one, or a dusting of powdered sugar or cocoa powder that will highlight the pattern.

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

Gingerbread is a favorite of mine…the scent of that particular spice mix plus the molasses just screams the holidays to me.  if you love it too, you should try my GINGERBREAD CRUMBCAKE, or my GINGERBREAD FRENCH TOAST ~ they’re just two more excuses to eat gingerbread first thing in the morning ;)

*Recipe adapted from Lovely Little Kitchen

Glazed Gingerbread Bundt Cake

Category: dessert, snack, breakfast

Yield: serves 12

Serving Size: one slice

Glazed Gingerbread Bundt Cake

Ingredients

    pan prep
  • 2 Tbsp melted butter
  • 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 ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 4 Tbsp unsalted butter, at room temperature
  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 2 large eggs, at room temperature
  • 1/4 cup molasses
  • 3/4 cup half and half, buttermilk, or milk
    glaze
  • 2 cups confectioner's sugar, sifted
  • about 5 Tbsp water

Instructions

  1. Preheat the oven to 350F
  2. Prep your bundt pan by brushing with melted butter and then dusting with flour. Be sure to get in all the crevices.
  3. Whisk the flour, cornstarch, baking powder, salt, and spices together in a bowl.
  4. Cream the butter and oil together with the sugar. Blend in the eggs and molasses.
  5. 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.
  6. 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.
  7. Let the cake cool in the pan for 15 minutes, then gently loosen the edges and carefully invert onto a cooling rack.
  8. 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.)
https://theviewfromgreatisland.com/glazed-gingerbread-bundt-cake/

Make it your own ~

  • Make a thicker glaze using milk or cream for a sweeter cake.
  • Substitute maple syrup for the water in the glaze, then thin with water if necessary.

 

Don’t forget to pin this Glazed Gingerbread Bundt Cake

Glazed Gingerbread Bundt Cake ~ A tender lightly spiced gingerbread cake iced with a thin sugar glaze ~ this delicious cake is guaranteed to get you in the holiday spirit. #cake #gingerbread #bundtcake #bestgingerbreadcake #Christmascake #holidaycake #coffeecake #breakfastcake #dessert #coffeebreak #brunchcake #fallcake #wintercake

34 Comments

  • Reply
    slvenn
    December 13, 2017 at 5:47 am

    My daughter and I made this last night. We ate it warm with the glaze. It was DELICIOUS! I will definitely make it again. What a wonderful Christmas treat! Next time I’ll add a little less of the glaze. We tend to like things a little less sweet around here. Thank you for the wonderful recipe. I’m sure it will become a Christmas tradition at my house.

  • Reply
    Laura | Tutti Dolci
    December 7, 2017 at 3:32 pm

    So gorgeous, I’m in need of a slice now with my afternoon coffee! :)

  • Reply
    Lori Rice
    December 6, 2017 at 7:41 am

    This looks outstanding! Gingerbread of any kind of is all time favorite. Such a lovely cake.

  • Reply
    Pippa
    December 4, 2017 at 9:55 pm

    Cake looks amazing! Just wondered if you could tell me the conversion from cups to grams or if you have the recipe in grams?
    Aldi is there an alternative to using molasses as do not have any
    Thanks

    • Reply
      Sue
      December 4, 2017 at 10:05 pm

      Hi Pippa! For the molasses, you can substitute two-thirds black treacle and one-third golden syrup. And here’s a pretty good site for conversions, http://dish.allrecipes.com/cup-to-gram-conversions/. Hope this helps, and hopefully I will have both weight and volume measurements in my recipes soon.

  • Reply
    Paul
    December 4, 2017 at 6:25 pm

    A day that starts with coffee and gingerbread cake is already a great day! haha This looks amazing but I don’t think it would even last till the next morning in my family table. We all love cake! This recipe looks delicious! Thank you for sharing.

  • Reply
    Jennifer @ Seasons and Suppers
    December 4, 2017 at 3:28 pm

    So, so pretty! Love that glaze and of course, gingerbread is a favourite this time of year. Beautiful!

  • Reply
    Toni B
    December 4, 2017 at 12:06 pm

    I’m new to your posts, and I subscribe to your emails. This could get me baking again. Already picked out a pan on Amazon.
    A request on your emails – can you put the name of the recipe in the subject line? It would make it so much easier to scan thru the emails (which I save in an email folder). Right now only some of the emails contain the recipe name; others just have a generic title that it’s a brand new recipe.

    • Reply
      Sue
      December 4, 2017 at 1:29 pm

      Thanks Toni, I’m so excited that I’ve motivated you to get baking! As for the emails, I go back and forth on what’s best, but I’ll take your suggestion into consideration :)

      • Reply
        Toni B
        December 6, 2017 at 10:29 am

        Thanks. I hope you’ll consider it. With the number of your emails I’ve saved, titles will make it a lot easer to quickly scan when looking for ideas for dinner vs for dessert. Otherwise I have to open each email – and I simply don’t have the time or desire to do that when planning a meal.

    • Reply
      susan
      December 5, 2017 at 9:33 am

      Toni – I agree that the name of Sue’s recipe in the subject line would be very helpful for me also.

      • Reply
        Toni B
        December 6, 2017 at 10:31 am

        Thanks for adding your comment. I think lots of people who store emails would find it helpful.

  • Reply
    susan hoffman
    December 4, 2017 at 11:21 am

    How many cups capacity is your pan?

    • Reply
      Sue
      December 4, 2017 at 11:36 am

      This particular pan is a 9 cup capacity, Susan.

  • Reply
    Patricia Roberts
    December 4, 2017 at 10:13 am

    I believe that what visually enhances this yummy looking bundt cake is the design resulting from the pan! Going to look for a beautiful pan to try the recipe

    • Reply
      Sue
      December 4, 2017 at 10:39 am

      So true, that’s the nice thing…the pan does all the work!

  • Reply
    Kate | Veggie Desserts
    December 4, 2017 at 9:14 am

    Okay, gingerbread is amazing. But THAT GLAZE!!!! I’m seriously swooning over it.

    • Reply
      Sue
      December 4, 2017 at 9:25 am

      Thanks Kate ~ it was either a light glaze or a sprinkle of confectioner’s sugar…I couldn’t bear to hide that pattern.

  • Reply
    Kit Broihier
    December 4, 2017 at 9:08 am

    Got to make this–it looks fabulous! I have no less than 6 Nordicware bundt pans….not this one tho–guess I need to expand my collection by one more!

    • Reply
      Sue
      December 4, 2017 at 9:17 am

      I bet this cake would look gorgeous in lots of other pans Kit ~ but then again, I’m glad to give you an excuse to build your collection…

  • Reply
    Stephanie@ApplesforCJ
    December 4, 2017 at 8:29 am

    I love all the spices you used in this cake. It would be perfect to serve with morning coffee for such a special treat!

    • Reply
      Sue
      December 4, 2017 at 8:31 am

      I find that you can mix up the spices in gingerbread as long as you use the main ones like cinnamon, ginger, and cloves. Sometimes I really amp up the fresh nutmeg, or add cardamom.

  • Reply
    Sandi
    December 4, 2017 at 8:29 am

    This is a gorgeous bundt cake…I love that pan!

    • Reply
      Sue
      December 4, 2017 at 8:32 am

      Thanks Sandi, I’m always looking for a new excuse to haul it out!

  • Reply
    Ali from Home & Plate
    December 4, 2017 at 8:27 am

    I don’t indulge in many sweet treats but would make an exception in this case. This gingerbread bundt cake would be the perfect thing to wake up to especially Christmas morning. :)

    • Reply
      Sue
      December 4, 2017 at 8:33 am

      I’m just like you, I really try hard not to indulge and I hardly ever eat dessert, but I do reserve the right to treat myself in the morning!

  • Reply
    Shadi Hasanzadenemati
    December 4, 2017 at 8:14 am

    This cake is so festive! I bet my family will love having this by our Christmas tree! Oh how I love this festive holiday!

    • Reply
      Sue
      December 4, 2017 at 8:20 am

      Gingerbread affects me this way too Shadi :)

  • Reply
    Angie@Angie's Recipes
    December 4, 2017 at 4:01 am

    Such a beautiful bundt cake! I must bake one for the X’mas morning :-)

    • Reply
      Sue
      December 4, 2017 at 7:30 am

      It is lovely, Angie, although the credit has to go to my bundt pan! And I guess that gorgeous gingerbread color has something to do with it, I love molasses. I’m having a slice right now as I go through my mail ~ wish I could hand you one :)

  • Reply
    Chris Scheuer
    December 4, 2017 at 3:48 am

    This is the kind of cake that would make me squeal just a bit when I opened the oven door to remove it. Beautiful!

    • Reply
      Sue
      December 4, 2017 at 7:31 am

      The real squeal came when I lifted the pan off the inverted cake, that’s always a nail-biter :)

  • Reply
    Tricia @ Saving Room for Dessert
    December 4, 2017 at 3:43 am

    Well this is the most beautiful cake I’ve ever seen. Your photos are gorgeous, the texture looks amazing and that glaze! Wow!

    • Reply
      Sue
      December 4, 2017 at 7:34 am

      Thanks Tricia, I’m obsessed with bundt cakes this year, not sure why, but it’s been a delicious obsession. I also have way too many pans all of a sudden :)

    Leave a Reply

    Pin
    Stumble
    Share
    Yum
    Tweet