Gingerbread Bundt Cake
Attention, ginger lovers: This bundt cake will replace your go-to gingerbread recipe with ease. Super gingery and nostalgic, it becomes a total crowd-pleaser when topped with a cream cheese glaze.
Ingredients
- 1 tbsp unsalted butter softened
- 2 tsp all-purpose flour
Cake
- 3 eggs at room temperature
- ¾ cup buttermilk
- 1 cup vegetable oil
- 1⅔ cups granulated sugar
- ⅓ cup fancy molasses
- 2 tbsp finely grated fresh ginger
- 2½ cups all-purpose flour spooned and levelled
- 3 tsp ground ginger
- 2 tsp baking powder
- 1¼ tsp cinnamon
- ½ tsp baking soda
- ¾ tsp kosher salt
- ½ tsp freshly ground nutmeg
- ¼ tsp ground cloves
- 3 tbsp finely chopped crystalized ginger optional
Cream Cheese Glaze (Makes 1¼ cups)
- ¼ cup unsalted butter softened
- ⅔ cup cream cheese softened
- 1¼ cups icing sugar sifted (approx.)
- 1 tsp vanilla
- ½ tsp kosher salt
- 2 tsp brandy optional
- 2 tsp milk approx.
Instructions
- Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 8- to 10-cup Bundt pan.
Cake:
- In large bowl, whisk together eggs, buttermilk, oil, sugar, molasses and fresh ginger. In separate bowl, whisk together flour, ground ginger, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir into egg mixture just until smooth. Fold in crystalized ginger (if using).
- Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack and remove pan. Let cool completely. Transfer to cake plate.
Cream Cheese Glaze:
- In mixing bowl, beat butter until very soft and spreadable, then transfer to small bowl. Add cream cheese to mixing bowl and beat until light and fluffy. Beat in butter until just smooth. (If you beat excessively, mixture will curdle.) Beat in icing sugar, vanilla and salt until smooth. Stir in brandy (if using) and enough milk to make it easy to spoon over or pipe.
