This Gingerbread Bundt Cake is not only flavorful and delicious, it is really easy to make and practically decorates itself!!
With the holidays rapidly approaching, the delightful smell of gingerbread is something that the holiday
season cannot do without! As a baker this is my happy holiday smell that fills my kitchen leading up to
this busy baking season. I love how the smells of ginger, nutmeg, allspice, cloves, and cinnamon merry
together and fill my home with yummy aromas.
This gingerbread bundt cake is my favorite gingerbread recipe and I am so excited to share it with you.
This beautiful cake is not only simple to make but it’s also easy to take to any holiday party, breakfast, or
This moist gingerbread bundt cake, has a soft crumb and is exploding with lots of gingerbread flavor.
You can taste the molasses and brown sugar, while getting a nice burst of spice, making it all blend
together seamlessly. What makes this gingerbread cake recipe even better is the sugar cranberries on
top. This provides a bright sugared tart burst of flavor that cuts through the spices and cleanses the
palate as it prepares for its next bite.
For an extra festive touch I decided to place my gingerbread bundt cake in a mold called the Kugelhopf
pan (aff link) you can also use mini bundt cake pans. It reminds me of white snowcapped mountains providing a
beautiful presentation which is sure to impress everyone at your holiday events.
Did you make this recipe?
Please let me know how it turned out for you by leaving a comment below.
- 2.5 cups all-purpose flour
- 2.5 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup unsalted butter at room temperature
- 1 ½ cups brown sugar packed
- 2 large eggs
- ½ cup dark molasses
- 1 cup milk
- ⅔ cup powdered sugar
- 4 teaspoons milk
- 1 teaspoon vanilla extract
- 1 cup Water
- 1 cup sugar divided
- 1 cup Fresh Cranberries
- ⅓ cup sanding sugar
Preheat the oven to 350°F. Generously grease a 10- to 12-cup bundt-style pan.
Combine flour, spices, salt, baking soda, and baking powder in a large bowl. Set aside.
In the bowl of your mixer, beat butter and brown sugar until it is light and fluffy.
Beat in eggs, one at a time, until incorporated.
Add molasses and beat until combined.
Alternatively add flour mixture and milk to the wet ingredients, beating on low until just combined.
Pour into bundt pan and bake for 50-60 minutes or until a knife is inserted and comes out clean.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack to cool completely.
Combine sugar and water in a small pan and bring to a simmer over medium heat, stirring until sugar dissolves.
Remove from heat and let cool for 10 minutes.
Place the cranberries in a bowl and pour the syrup over the top. Let cool completely, cover with plastic wrap, and refrigerate for one hour or overnight.
Drain cranberries in a colander
Place sugar in a shallow dish.
Add the cranberries in batches, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry, about 1 hour.
Combine powdered sugar, milk, and vanilla in a bowl; whisk until smooth.
Place cake on serving dish and pour glaze over the top. Garnish with sugared cranberries.