Gingerbread Bundt Cake
Celebrate the holidays with this festive and easy gingerbread bundt cake.
Don’t you just love it when a simple dessert looks totally impressive? This insanely easy gingerbread bundt cake is done in a breeze, doesn’t require a mixer AND you don’t even need to set your butter out to soften. Now that’s a win-win in my book! Especially the part with the butter…I somehow always forget to put it out on time!
It’s a bit weird writing about a gingerbread bundt cake whilst currently on vacation in Thailand. With temperatures around 30C, Christmas is currently the last thing on my mind. In fact, Christmas isn’t on anybody’s mind here, as it’s not an observed holiday (at least not for the locals). The stores in bigger cities do use the opportunity to sell Christmas related items to tourists but since we are on a small island, we aren’t aware of it.
The nice thing about being on the islands is the peace and quiet. You truly are away from the hustle, smelly diesel cars and crowds. Instead we have a jungle right outside our window and a sandy beach within walking distance. Being so close to unspoiled nature is truly an amazing experience. I probably haven’t been this relaxed in the last year (she said ironically as she is working on her laptop). But working from the beach is definitely still a lot better than working from home that is…
But getting back to this delicious gingerbread cake. If you love gingerbread flavour, definitely give this bundt cake a try! It has a wonderful light texture while maintaining that rich taste of nutmeg, ginger, cloves and cinnamon. To add some texture we are also mixing in candied orange, which adds a pop of citrus that goes really well with the spice of the cake. In fact, this cake is so yummy it really doesn’t need any icing. Yup I just said that. A light dusting of powered sugar keeps things simple and is all it really needs. Although my mom (who gets HBB recipes before they are published) made this cake with a chocolate glaze and said it was a great combo as well. So feel free to add powdered sugar or icing to your own taste.
If you are wondering what cake pan I used, it’s the pine forest cake pan by Nordic Ware. It was quite the investment but after using it a bunch of times, I am extremely happy with the quality. The cakes really do slide right out and nothing(!) sticks. It does take a bit of extra effort to clean it because it isn’t dishwasher safe but since I do not use it everyday, that’s okay. If you wish to bake the cake in a different bundt cake pan, feel free to do so! You may need adjust the baking time slightly according to your pan.
A buttery gingerbread flavoured bundt cake with candied orange
- 240g flour (2 cups)
- 180g white sugar (1 cup)
- 100g brown sugar (1/2 cup)
- 2 teaspoons baking powder
- 3 and 1/2 teaspoons gingerbread spice
- 1/2 teaspoon cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 eggs
- 200g butter (7oz), melted and slightly cooled
- 1 and 1/2 tablespoons molasses
- 125ml whole milk (1/2 cup)
- 2 teaspoons rum
- 2 teaspoons vanilla extract
- 50g cubed candied orange peel (1/3 cup)
- powdered sugar for dusting
- Preheat the oven to 180C (350F) and spray a bundt cake pan with non-stick spray.
- Combine the flour, white sugar, brown sugar, baking powder, gingerbread spice, cinnamon, cocoa powder and salt in a bowl and whisk until well combined.
- In a separate bowl, whisk the eggs until frothy, then add the melted butter and molasses and mix until smooth. Then add the milk, rum and vanilla extract and mix once more.
- Pour the wet mixture into the dry and gently mix until no flour specs remain. Fold in the candied orange peel.
- Fill the batter into the prepared bundt cake pan and bake for 40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely, (trim the bottom off if necessary) and dust with powdered sugar.
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