This week I’ve been wrapping and shipping out Christmas gifts like a mad women and have been trying to plan out the last details for our Elf on the Shelf. My stepson also notified me that chocolate chip cookies are the ONLY acceptable option to bake for Santa Claus (since they’re his favorite), so I’m on the hunt for the perfect recipe. If you’re still in the mood for some holiday baking, this gingerbread bundt cake recipe should definitely be added to your list. It tastes like how I imagine the holiday season would, if the holiday season had a taste. It’s got all of those warm and spicy notes and the glaze is sooooo good too.
It’s also a great recipe to make for a holiday party or to bring to a work potluck too!
Here’s what you’ll need to make your own:
- 3 Cups Flour
- 2 Tbsp. Ginger
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ground Cloves
- 1/4 Tsp. Salt
- 2 Tsp. Baking Soda
- 1 Cup Butter, Room Temperature
- 1/2 Cup Brown Sugar
- 1 Large Egg
- 1 Cup Molasses
- 1 Cup Boiling Water
- 1/8 Tsp. Nutmeg
- 1/8 Tsp. Cinnamon
- 4 Tbsp. Cream or Milk
- 1 Cup Powdered Sugar
To make the bundt cake –
Preheat the oven to 350 degrees.
This next step is verrrrry important. Grease your bundt pan. And I mean grease it. This cake has a tendency to stick in the pan, so really help it out and grease well. There’s nothing worse than a bundt cake that loses it’s top.
In a medium bowl, mix the flour, ginger, cinnamon, ground cloves, and salt. Set aside.
In a mixing bowl, cream together the butter and brown sugar until smooth and creamy.
Add the egg to the sugar and butter mixture and mix until combined.
Next, add the molasses and mix well. Set aside.
In another bowl, add the baking soda to the boiling water and stir until it has dissolved.
Stir 1/3 of the dry ingredients into the molasses mixture, until just combined, and then add 1/2 cup of the boiling water into the mixture and stir until the batter is combined.
Repeat the above steps until all of the dry ingredients have been added in 1/3 increments and the remaining boiling water has been added.
Pour the batter into the prepared bundt pan.
Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pan for about 30 minutes before removing the cake from the pan and letting it cool completely on a cooling rack.
To make the glaze –
In a bowl, combine all ingredients and mix well until smooth.
Spoon the glaze over the gingerbread bundt cake until it’s covered to your liking, which in my case is until the frosting is gone. 😉
This gingerbread bundt cake recipe would also be so pretty with some sugared cranberries or other festive little details on top, if you really want a holiday dessert that will wow.