Peachy the Magazine

Gingerbread Bundt Cake

Featured in our Holiday 2019 Food + Entertaining article, Dessert Party, Gingerbread Bundt Cake is a delicious holiday dessert that is sure to wow family and friends!

Gingerbread Bundt Cake
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Gingerbread Bundt Cake

Course: Dessert
Servings

12-16

servings

Ingredients

  • For the gingerbread bundt cake:

  • Nonstick baking spray

  • 3 1⁄3 cups all-purpose flour

  • 1 tablespoon ground ginger

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking soda

  • 1 1⁄2 teaspoons sea salt

  • 2 large eggs

  • 1 cup mild vegetable oil

  • 3⁄4 cup granulated sugar

  • 1 cup unsulfured molasses

  • 1 cup hot water

  • For the lemon glaze:

  • 1 1⁄2 cups confectioners’ sugar

  • 1⁄4 cup fresh lemon juice

Directions

  • Make the gingerbread bundt cake: Preheat the oven to 325 degrees. Spray a 10-cup Bundt pan generously with nonstick baking spray. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs well. Whisk in the oil, then whisk in the granulated sugar followed by the molasses. Pour the egg mixture into the flour mixture and stir until just combined. Add the hot water and stir well. Scrape the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.
  • Make the lemon glaze: Whisk the confectioners’ sugar with the lemon juice until smooth.
  • Assemble the cake: Flip the cake out onto a rack set over a baking sheet. Let the cake cool for another 5 minutes. Using a long skewer, poke deep holes all over the cake. Drizzle the glaze over the cake, trying to get some into each hole and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.

Notes