Description
This Gingerbread Bundt Cake is a flavorful treat combining spices, molasses, and a rich glaze. Ideal for holiday gatherings, it’s easy to make and full of festive flavor.
Ingredients
Scale
- 3 large eggs, room temperature
- 1½ cups dark brown sugar, packed (light can be substituted)
- ⅔ cup vegetable oil
- 1 cup buttermilk
- 1 cup molasses (not blackstrap molasses)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon clear vanilla extract or vanilla extract (optional)
- cranberries and rosemary (for garnish)
- christmas sprinkles (for decoration)
- walnuts or pecans (optional)
- cinnamon dusting
Instructions
- Preheat the oven to 350°F. Grease a 10 to 12 cup bundt cake pan with butter and dust it with flour. Set aside.
- In a large mixing bowl or stand mixer, beat the eggs and brown sugar together until the sugar is fully dissolved. Add vegetable oil, buttermilk, molasses, and vanilla extract; mix until smooth.
- Gradually mix in flour, baking powder, ginger, cinnamon, salt, and baking soda. Stir until just combined, being cautious not to over-mix.
- Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes. Once baked, remove from the oven and let it cool.
Notes
Ensure the eggs are at room temperature for better mixing results.
For a richer flavor, consider adding walnuts or pecans to the batter. You can also enhance presentations with cranberries and rosemary.
Any remaining cake can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg