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slice of gingerbread bundt cake on a plate

Spiced Gingerbread Bundt Cake


  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 slices 1x

Description

Spiced 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!


Scale

Ingredients

  • 2 tablespoons orange zest, from 1 large orange
  • 1/4 cup orange juice, from 1 large orange (60 ml)
  • 3 cups all-purpose flour (360g)
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground mace
  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 cup molasses (300g)
  • 1/2 cup warm buttermilk (120 ml)
  • 1/4 cup black coffee, at room temperature (60 ml)
  • 3 large eggs, at room temperature
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350 F.  Spray a 10-cup bundt pan with Baker’s Joy (a non-stick spray with flour in it), or grease and flour the pan thoroughly.
  2. Sift in the flour and baking soda, ginger, cinnamon, nutmeg, and mace into a large bowl.  Whisk until blended.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the batter into the prepared pan and level the surface with a spatula.
  8. Bake in the middle of the oven at 350 F for 45-50 minutes, until a metal skewer inserted into the center of the cake comes out with a few moist crumbs attached.
  9. Cool the cake in the pan on a wire rack for 10 minutes, then turn it out onto a wire rack to cool for 30 minutes.
  10. 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.
  11. 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 the cake 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 cake cool for 10 minutes before flipping it out of the tin.  Don’t wait too long, or the cake will stick.
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Christmas gingerbread cake, gingerbread bundt cake

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