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Gingerbread Bundt Cake with Sugared Cranberries
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Author: Jackie
  • 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
Sugared Cranberries
  • 1 cup Water
  • 1 cup sugar divided
  • 1 cup Fresh Cranberries
  • cup sanding sugar
To Make the Bundt Cake-
  1. Preheat the oven to 350°F. Generously grease a 10- to 12-cup bundt-style pan.
  2. Combine flour, spices, salt, baking soda, and baking powder in a large bowl. Set aside.
  3. In the bowl of your mixer, beat butter and brown sugar until it is light and fluffy.
  4. Beat in eggs, one at a time, until incorporated.
  5. Add molasses and beat until combined.
  6. Alternatively add flour mixture and milk to the wet ingredients, beating on low until just combined.
  7. Pour into bundt pan and bake for 50-60 minutes or until a knife is inserted and comes out clean.
  8. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack to cool completely.
To Make the Cranberries-
  1. Combine sugar and water in a small pan and bring to a simmer over medium heat, stirring until sugar dissolves.
  2. Remove from heat and let cool for 10 minutes.
  3. 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.
  4. Drain cranberries in a colander
  5. Place sugar in a shallow dish.
  6. 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.
To Make the Glaze-
  1. Combine powdered sugar, milk, and vanilla in a bowl; whisk until smooth.
To Assemble-
  1. Place cake on serving dish and pour glaze over the top. Garnish with sugared cranberries.