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Gingerbread Bundt Cake

Author: Charlotte Rutledge

Gingerbread Bundt Cake Recipe Gingerbread Bundt Cake Recipe

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.

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At a glance

Prep
Bake
Total
Yield
one 10" to 12" cake
Nutrition information

Ingredients

Choose your measure:

Cake

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup (12 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs
  • 1/2 cup molasses
  • 1 cup water

Glaze

  • 1/3 cup rum or water
  • 1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
  • 3/4 cup granulated sugar

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.

Nutrition Information

  • Serving Size 128g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 410
  • Calories from Fat 110
  • Total Fat 13g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 190mg
  • Total Carbohydrate 69g
  • Dietary Fiber 1g
  • Sugars 49g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.