Gingerbread Bundt Cake

Nothing says December more than this impressive Gingerbread Bundt cake! Ginger, cinnamon and nutmeg give you all the holiday feels and keep your kitchen smelling like grandmas. It is finished with a simple maple glaze that will keep you coming back for seconds.

Gingerbread Bundt Cake
Print Recipe
Gingerbread Bundt Cake
Print Recipe
  • 2 3/4 Cup All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 Tsp Ground Ginger
  • 1.5 Tsp cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/2 Tsp All Spice
  • 1 Cups Brown Sugar
  • 1/2 Cup Granulated White Sugar
  • 1 Cup 2% Donia Farms Milk
  • 1/2 Cup Molasses
  • 4 Eggs
  • 1 Cup Cup of Donia Farms Sea-Salted GrassFed Butter Melted
  • 1 1/2 Cup Icing Sugar
  • 3 Tsp Maple Syrup
  • 5-6 Tsp 2% Donia Farms Milk
  1. Preheat Oven to 350 degrees. Generously grease bundt pan with butter and lightly flour.
  2. In medium bowl whisk together flour, baking soda, baking powder, salt and spices.
  3. In stand mixer, or bowl with hand mixer, mix eggs, brown sugar, melted butter, milk and molasses until combined. Slowly add in the dry flour mixture and mix on a low speed until combined.
  4. Pour batter into prepared pan. Bake for 45 to 50 minutes or until knife inserted comes out clean. Allow cake to cool before inverting onto cake pan.
  5. Make the glaze by whisking all ingredients until well combined. Pour over the cake immediately before serving. Dust with powdered sugar for a beautiful presentation!


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