Glazed Gingerbread Bundt Cake




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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 ;)

tvfgi recommends: Nordic Ware Stained Glass Bundt Pan


My gorgeous gingerbread bundt cake is all about the pan.  This pretty 9 cup pan from Nordic Ware creates an intricate pattern on the surface of the cake that just begs to be glazed.  (It’s already become a fall and holiday tradition in our family.)  I like to gift this pan, too.

 


*Recipe adapted from Lovely Little Kitchen

Glazed Gingerbread Bundt Cake
Rate this recipe
24 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: dessert, snack, breakfast

Cuisine: American

Yield: serves 12

Serving Size: one slice

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.

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.)

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

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45 Comments

  • Reply
    Alejandra
    December 23, 2018 at 7:53 am

    Hi there
    Im dying to try this
    Can I use the Nordic ware Pine forest bundt pan or would it be too small?

    • Reply
      Sue
      December 23, 2018 at 8:38 am

      I believe both pans have a 9 cup interior capacity Alejandra, so it should work.

  • Reply
    Maura M
    December 2, 2018 at 12:11 pm

    This is a gorgeous cake! Is your pan a 9 cup bundt pan? I have both a 12 cup and a 9 cup. Thanks for the beautiful food!

    • Reply
      Sue
      December 2, 2018 at 12:23 pm

      Mine is a 9 cup, Maura.

  • Reply
    Kirsten
    November 24, 2018 at 11:38 pm

    Hi Sue,
    Would this recipe work with your all purpose flour / oat flour combination? Or best to stick with the all purpose for this one?
    Thanks!
    Kirsten

    • Reply
      Sue
      November 25, 2018 at 5:22 am

      I’m sure it would be really good with that blend, Kirsten :)

  • Reply
    Carol Amos
    November 10, 2018 at 4:01 pm

    I want to make this cake but am wondering how sweet this cake is. 1 cup of sugar doesnt sound very sweet. Most cakes I make have at least 2 cups. I was wondering how much sweeter it would be to add another fcup of sugar.

    • Reply
      Sue
      November 11, 2018 at 6:37 am

      This is less sweet than a dessert cake, it’s more of a coffee cake. You could double up on the glaze for more sweetness. Not sure how an extra cup of sugar would affect the batter, you might try a smaller increase first.

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