Gingerbread Bundt Cake with Buttermilk Glaze
'Tis the season for all things gingerbread and this bundt cake recipe is no exception! Filled with gingery goodness, this moist gingerbread bundt cake is incredibly easy to make which is just the stress free kind of dessert everyone needs around the holidays.
Equipment
- Bundt Cake Pan
Ingredients
- Shortening for pan coating
Gingerbread Bundt Cake
- 1 Stick Butter, unsalted Melted
- 200 g Light brown sugar
- 2 ea Whole eggs
- 375 g All-purpose flour plus extra for pan coating
- 1½ tsp Ginger, ground
- 1 tsp Cinnamon, ground
- ¼ tsp Cloves, ground
- ¼ tsp Nutmeg, ground
- 2 pinch Kosher salt
- ½ tsp Baking soda
- ¼ tsp Baking powder
- 232 g Molasses
- 232 g Buttermilk
Buttermilk Glaze
- 35 g Buttermilk
- 125 g Powdered sugar
Instructions
To prepare the gingerbread bundt cake
- Preheat the oven to 350℉ and prepare your bundt pan but schmearing with shortening and coating in flour.
- Whisk together the melted butter and brown sugar. Whisk in the eggs until smooth.
- Whisk in the dry ingredients followed by the wet ingredients.
- Pour into your prepared bundt pan and bake for 45 minutes or until a knife inserted comes out clean.
- Allow to cool for ten minutes then bang on the table to loosen. Place a cooling rack or plate on top and invert. Bang on the top of the pan then very slowly remove the bundt. If it doesn't slip out right away place it back and bang along the whole pan then try again.
- Allow to fully cool before glazing.
To prepare the buttermilk glaze
- Whisk together the buttermilk and powdered sugar until smooth.
- Glaze on top of the bundt cake and serve at room temperature.
Nutrition
Calories: 315kcalCarbohydrates: 66gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 158mgPotassium: 372mgFiber: 1gSugar: 32gVitamin A: 273IUVitamin C: 0.01mgCalcium: 93mgIron: 3mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!