Gingerbread Bundt Cake
Our gingerbread bundt cake is an old fashioned Christmas dessert that’s moist and simple to decorate. Make this easy recipe for your Christmas party, or give as a gift. You’ll be coming back for a second slice of this holiday dessert!
Servings: 16 slices
Calories: 251kcal
Ingredients
- 2 tablespoons orange zest from 1 large orange
- ¼ cup orange juice from 1 large orange
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground mace
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- 1 cup molasses
- ½ cup warm buttermilk
- ¼ cup black coffee at room temperature
- 3 large eggs at room temperature
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F. Spray a 10-cup bundt pan with a non-stick spray with flour in it, or grease and flour the pan thoroughly.
- Sift in the flour and baking soda, ginger, cinnamon, nutmeg, and mace into a large bowl. Whisk until blended.
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the brown sugar and beat on medium-high speed until fluffy and lightened in color, about 2 minutes. Scrape down the sides of the bowl after 1 minute of mixing.
- Pour in the molasses and beat until well mixed. Add the eggs one at a time, adding two tablespoons of the flour mixture with each egg to prevent the mixture from curdling. Beat until smooth.
- Warm the buttermilk for 20 seconds in the microwave, stirring halfway through. Put a wooden or glass utensil in the milk as you microwave it to break the surface tension, which will prevent explosions.
- Add the buttermilk, coffee, orange juice, orange zest, and the rest of the flour mixture to the batter and stir on a low speed until combined, then beat until the batter is smooth.
- Pour the batter into the prepared bundt pan and level the surface with a spatula.
- Bake in the middle of the oven at 350°F for 45-50 minutes, until a metal skewer inserted into the center of the bundt comes out with a few moist crumbs attached.
- Cool it in the pan on a wire rack for 10 minutes, then turn it out onto a wire rack to cool for 30 minutes.
- After it has cooled for half an hour, sift a light dusting of powdered sugar on top. If you're using a cream cheese glaze instead, wait until it is completely cooled, about 2 hours.
- Serve in slices, warm or at room temperature.
Notes
- Measure ingredients with a kitchen scale for quicker, more accurate measurements.
- Use room temperature ingredients. Do this quickly by submerging the eggs in hot tap water for 10 minutes. Cube the butter and microwave it in 5-second intervals until softened.
- Grease the pan with a baking spray such as Baker's Joy, or a simple lining paste to prevent sticking.
- Be careful not to overbake, or it will be dry. A skewer poked into the deepest part of the cake should come out with just a few moist crumbs on it.
- Let the gingerbread bundt cool for 10 minutes before flipping it out of the tin. Don't wait too long, or it will stick.
Nutrition
Serving: 1slice | Calories: 251kcal | Carbohydrates: 43g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 137mg | Potassium: 387mg | Fiber: 1g | Sugar: 24g | Vitamin A: 252IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg
