It’s the holiday season and you know what that means? All the holiday flavors! And when I think holiday flavors I think of gingerbread!
It’s like Thanksgiving came and went in the blink of an eye and now it is 100% Christmas mode. I’m not going to lie to you, I have had my holiday decorations up for…a while. Like, the day after Thanksgiving. Listen, it snowed that day so it just felt right. My laziness will probably result in the decorations staying up until March as well. Besides, the apartment looks weird without the Christmas tree and the plant I used to have there in its place has officially died.
This was my first time making a bundt cake. My boyfriend surprised me with this swirly, twirly bundt pan after I saw it on some baking show and proclaimed that I NEEDED IT. It sat in the kitchen collecting dust for months because bundt cakes have a time and a place and I just never had a reason to make one until Thanksgiving. Even then, I was not planning on making one. I had just finished making stuffing, corn casserole, mashed potatoes, and green bean casserole. I was in peak domestic princess mode. I could have stopped there and relaxed with a glass of wine BUT NO! I had to keep going! The mood had stricken, so I had to take advantage! Insert this bundt cake.
This cake is not only gorgeous but it screams holidays. It is packed with gingerbread flavor and then very generously slathered with a delicious vanilla glaze. This cake is nothing short of a showstopper. It is definitely a centerpiece dessert. I topped mine with some cranberries but you could garnish with any fruit you like or just leave off the fruit completely. Additionally, you can also use any shape bundt pan you want.
I will say that if you do want the icing to slide down the cracks you will want it to be on the thinner side. If it is too thick it will just pour out in clumps and just stay put. It won’t drizzle down the sides to create the swirly effect.
There is also no better adrenaline rush then preparing to flip your pan over to release the cake and then actually seeing that you were successful.
We hope you all have the best holiday season and eat lots of cake!
Gingerbread Bundt Cake
Ingredients
- 2 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 4 eggs
- 1 1/2 cups brown sugar
- 1 cup butter melted
- 1 cup buttermilk
- 1/2 cup molasses
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2-3 TBS milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a standard sized bundt pan.
- In a separate bowl mix together the flour, baking soda, baking powder and spices
- In the bowl of a stand mixer fitted with the paddle attachement mix the eggs, butter, brown sugar, buttermilk and molasses. Mix until combined. Slowly add in the dry ingredient mixture into the wet mixture. Mix until combined.
- Pour the batter into your bundt pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 15 minutes before flipping it out of the pan.
For the glaze
- Mix together the sugar and milk and vanilla. If the glaze is too thick just add more milk until desired consistency is reached. If too thin, add more sugar. Once cake is cool, pour the glaze over your cake