Gingerbread bundt cake with Christmas decor background

Gingerbread Bundt Cake

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 bundt cake (about 2,2l size) 1x


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


  1. Preheat the oven to 180C (350F) and spray a bundt cake pan with non-stick spray.
  2. Combine the flour, white sugar, brown sugar, baking powder, gingerbread spice, cinnamon, cocoa powder and salt in a bowl and whisk until well combined.
  3. 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.
  4. Pour the wet mixture into the dry and gently mix until no flour specs remain. Fold in the candied orange peel. 
  5. Fill the batter into the prepared bundt cake pan and bake for 40 minutes or until a toothpick inserted comes out clean.
  6. Let the cake cool completely, (trim the bottom off if necessary) and dust with powdered sugar.