Gingerbread Bundt Cake with Spiced Glaze
Ingredients
Gingerbread Cake:
- 3 ¾ cups (468g) all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup + 2 tablespoons (255g) unsalted butter, at room temperature
- 1 cup + 2 tablespoons (225g) brown sugar, packed
- ¾ cup (150g) granulated sugar
- Zest of 1 orange
- 1 teaspoon freshly grated ginger
- ¾ cup (180ml) molasses
- 3 large eggs, at room temperature
- 1 ½ cups (360ml) whole milk
Spiced Glaze:
- 1 cup (128g) powdered sugar, sifted
- ¼ teaspoon ground cinnamon
- Tiny pinch ground cloves
- 1 tablespoon good quality rum (optional, see Recipe Note)
- 1 tablespoon orange juice
- 2 tablespoons milk
Cooking instructions
- Preheat the oven to 350˚F (175˚C). Spray the inside of a nonstick 12-cup bundt pan with baking spray (or liberally grease then flour) and set aside.
- In a medium bowl, mix together the flour, spices, baking powder and soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes on medium-high speed. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add orange zest, ginger, molasses and one egg and mix on medium-low, adding the other eggs after each egg has been incorporated. Scrape down the bowl again.
- With the mixer on low, add about ⅓ of the flour mixture and mix until just incorporated, followed by about half of the milk. Repeat this process with another ⅓ of the flour mix, remaining half of milk, finishing with the remaining flour mix. Bake for 45-55 minutes, checking at the 40 minute mark, until a toothpick inserted in the center of one side comes out clean. Let cool for 15 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, make the glaze: In a medium bowl, whisk all ingredients together. The glaze should be pourable. If needed, add another splash of milk to thin out the glaze.
- Once the cake has cooled completely, set the wire rack over a sheet tray to catch the excess glaze. Slowly pour the glaze over the entire top of the cake, letting it drip down the sides. Serve immediately.
Recipe Note: If you prefer to skip the rum, simply replace with an additional tablespoon of milk.