Gingerbread Bundt Cake

As far as traditional holiday flavors go, gingerbread reigns supreme not only in the U.S. but throughout much of Europe as well. We've packaged up the flavor in our own spice blend, and it's featured here in this extra moist and tender gingerbread cake. Topped with a rum glaze, this holiday dessert is sure to win over your guests.

Prep
15 mins
Bake
55 mins to 1 hr 5 mins
Total
1 hr 10 mins
Yield
one 10" to 12" cake
Gingerbread Bundt Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.

  2. In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.

  3. In a separate bowl, beat together the butter and sugar until fluffy.

  4. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.

  5. Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.

  6. Pour the batter into the prepared pan, smoothing the top.

  7. Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

  8. While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.

  9. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

  10. Brush the cake with the glaze, and allow it to cool completely before serving.

Tips from our Bakers

  • While you're waiting to turn the cake out of the pan, the sugar in the glaze will settle to the bottom of the bowl. Simply stir the glaze again to reincorporate all the ingredients. You can also heat the glaze until all the sugar has dissolved and the liquid is translucent.