Gingerbread Bundt Cake
An easy spiced gingerbread bundt cake recipe. The perfect gingerbread cake with an easy orange glaze.
Equipment
- standard sized Bundt pan either an 9.5" or 10" Bundt. You can make this recipe using different size Bundt pans, but baking times will vary.
- large mixing bowl you may also want a second smaller mixing bowl for the glaze.
- Handheld electric beaters
- Sieve
- spatula
- long skewer or toothpick, to test the doneness of the cake
- wire cooling rack
Ingredients
Ingredients for Gingerbread Bundt Cake
- 1 cup unsalted butter softened at room temperature
- 1 cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado) firmly packed
- ½ cup molasses or dark treacle
- 4 eggs
- 1¼ cup sour cream or yogurt, you can also use buttermilk here
- 3 cups all purpose flour or plain flour
- 3 tsp ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Ingredients for Orange Glaze
- 1 cup powdered sugar or icing sugar, this doesn't normally need sifted for the glaze
- 3 tablespoon fresh squeezed orange juice juice or half an orange, or substitute with store bought orange juice
- 1 tablespoon orange zest zest of a large orange
Instructions
Instructions for Bundt Cake
- Begin by preheating the oven to 350°F/175C (155C Fan) and prepare your Bundt pan by greasing and flouring thoroughly.
- In a large mixing bowl, beat together the butter and sugars until creamed and light.1 cup unsalted butter, 1 cup superfine granulated sugar, ½ cup light brown sugar
- Add the molasses and beat to incorporate. Then add the eggs one at a time, beating after each addition.½ cup molasses, 4 eggs
- Add the sour cream and beat to combine.1¼ cup sour cream
- Sift the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - into the mixing bowl and stir together with a spatula until just combined.3 cups all purpose flour, 3 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- Spoon the batter into the prepared Bundt pan and spread evenly.
- Place into the center of the preheated oven and bake for about an hour. Check regularly after about 55 minutes and remove once a toothpick inserted into the thickest part of the cake comes out clean.
- Allow to cool in the pan for about 15 minutes before turning out onto a wire rack to continue cooling.
Instructions for Glazing
- To make the glaze, simply whisk together powdered sugar, orange juice and orange zest (see note).1 cup powdered sugar, 3 tablespoon fresh squeezed orange juice, 1 tablespoon orange zest
- Pour the glaze over the top of the Bundt, allowing this to drip down the sides and central hole.
Notes
Top Tips for Using Bundt Pan
The key when dealing with an intricate Bundt pan is to grease and flour all nooks and crannies, corners and edges, well. You may find using a tried and trusted non-stick baking spray works well here. I prefer to use my fingers to rub butter onto the bottoms and sides of the pan, directly into all the crevices. Then dust generously with flour.
When removing the cake from the pan, let it cool for about 15 minutes first. Cakes shrink slightly as they cool and should release themselves from the sides of the pan, making the removal process easier.
Tip for Glaze
The consistency of the glaze can be adjusted to suit your preferences. If you would like a thicker glaze, add more powdered sugar. If you would like a thinner/runnier glaze, add more orange juice.
Nutrition
Calories: 376kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 82mgSodium: 222mgPotassium: 242mgFiber: 1gSugar: 35gVitamin A: 534IUVitamin C: 2mgCalcium: 69mgIron: 2mg
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