Glazed Gingerbread Bundt Cake
This Gingerbread Bundt is warmly spiced, beautifully moist, and finished with a simple glaze that highlights every curve of the pan ~ a festive, straight-to-the-table holiday cake.
Servings: 12
Video
Equipment
- 9-cup bundt cake pan
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 (you can also use buttermilk or milk)
glaze
- 2 cups confectioner's 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
- 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.
Nutrition
Serving: 1 slice · Calories: 380 kcal · Carbohydrates: 60 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 6 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 48 mg · Sodium: 135 mg · Potassium: 232 mg · Fiber: 1 g · Sugar: 42 g · Vitamin A: 269 IU · Vitamin C: 1 mg · Calcium: 72 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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