Gingerbread Bundt Cake
Trim your tree, sing some carols then sweeten your holiday with a Gingerbread Bundt Cake. Soft, moist and filled with the perfect mix of festive flavors, this Christmas cake is a delicious way to celebrate the season.
Equipment
- 10-inch bundt pan
Ingredients
Gingerbread Bundt Cake
- 16 Tbsp unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
- 1/2 cup unsulphured molasses *do not use blackstrap
- 1 cup buttermilk room temperature
- 2 1/2 cups all-purpose flour unbleached
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt fine
- powdered sugar for dusting
Instructions
Gingerbread Cake
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.
- In a large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy - approximately 1 minute.
- Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Beat in molasses and buttermilk until combined. Set aside.
- In a separate bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Whisk until combined.
- Add dry ingredients to wet, gently beating on low speed just combined. Avoid overmixing.
- Pour batter into prepared bundt pan then level the top with a spatula.
- Bake 40 to 45 minutes. Cake is done when a tester inserted into the center of the cake comes out clean. Do not overbake.
- Cool for 10 minutes in pan then turn out onto a wire rack to cool completely.
- Top with a dusting of powdered sugar then slice and serve.
- Cover leftovers tightly with plastic wrap and store at room temperature up to 3 days.