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Moist Gingerbread Bundt Cake

Moist Gingerbread Bundt Cake: A Cozy Holiday Delight

Moist Gingerbread Bundt Cake is a festive masterpiece, perfect for any holiday gathering with its tender texture and warm, spiced aromas.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using cake flour for a lighter crumb.
  • 1 tablespoon gingerbread spice Can substitute individual spices like ginger, cinnamon, and cloves.
  • 1 teaspoon salt Sea salt is a great alternative.
  • 1 teaspoon baking soda Always use fresh for best results.
  • 1 teaspoon baking powder Double-check for freshness.
  • 1 cup unsalted butter Use unsalted to control saltiness.
  • 1 cup sugar Brown sugar can add a deeper flavor.
  • 3 large eggs Be sure to use room temperature eggs.
  • ½ cup molasses Dark corn syrup can substitute.
  • 1 cup water Milk can add creaminess instead.
For the Rum Glaze
  • 1 cup powdered sugar Sift for smoother texture.
  • 2 tablespoons rum Substitute with bourbon for a different kick.
  • to taste milk or cream Adjust thickness as preferred.

Equipment

  • Bundt pan
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray, then dust with flour.
  2. In a mixing bowl, whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, followed by the molasses until smooth.
  5. Gradually add the flour mixture alternately with the water, mixing until just combined.
  6. Pour the batter into the prepared Bundt pan and smooth the top. Tap gently to remove air bubbles.
  7. Bake for 55 to 65 minutes until a cake tester comes out clean. Allow to cool in the pan for 10 minutes.
  8. Invert the cake onto a wire rack to cool completely before preparing the glaze.
  9. Mix the powdered sugar, rum, and enough milk or cream to reach desired consistency, then drizzle over the cooled cake.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Use fresh ingredients to ensure the best texture and flavor. Customize the glaze by adjusting the amount of rum.

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