It’s the middle of the holiday rush, so let’s keep this short and sweet. This gingerbread cake is 100% verified delicious. It’s easy to make, super flavorful, and tender, and has a slightly crispy top due to the gingerbread glaze. And you can make it look fancy by baking it in a bundt cake pan (my favorite bundt cake pan makes four mini cakes). Go bake this!
Gingerbread Bundt Cake
Makes one 9-cup bundt cake or four mini bundt cakes
(from King Arthur Flour)
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons; 6 ounces) unsalted butter, at room temperature
1 1/2 cups (11 1/4 ounces) brown sugar, packed
2 large eggs
1/2 cup (6 ounces) molasses
1 cup (8 ounces) water
1/3 cup (2 5/8 ounces) rum or water
1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup (5 1/4 ounces) granulated sugar
- Preheat the oven to 350°F.
- Lightly grease a 10- to 12-cup bundt-style pan or a 9-cup quartet bundt cake pan.
- In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, beat together the butter and sugar until fluffy.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Stir in the molasses.
- Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
- Pour the batter into the prepared pan, smoothing the top.
- Bake the cake for 55 to 65 minutes if using a 10-12 cup Bundt pan, or 30 minutes if using a quartet Bundt pan, or until a cake tester inserted into the center comes out clean.
- While the cake is baking, make the glaze. Whisk together the water, spice, and sugar, and cook over medium-low heat until the sugar melts and the mixture thickens a little. Set aside.
- Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
- Brush the cake with the glaze, and allow it to cool completely before serving.
I’m on the cranberry train this holiday season. Here’s another recipe that does a great job of contrasting tart cranberries with spicy, sweet gingerbread. The addition of molasses and maple syrup make this cake a little sticky and give the cake a shiny top. Because this cake is a bit sweet, a little goes a long way, and if you need to cut the sweetness a bit, it’s delicious served with whipped cream.
Sticky Cranberry Gingerbread
Makes one 9 inch cake
(from New York Times Cooking)
My notes are in [ ] below.
2 cups (8 ounces; 266 grams) fresh or frozen cranberries
1 cup (200 grams) granulated sugar
1 stick (4 ounces; 113 grams) unsalted butter
⅔ cup (133 grams) dark brown sugar
½ cup (120 milliliters) whole milk
½ cup (120 milliliters) maple syrup
¼ cup (60 milliliters) molasses
1 ½ cups (185 grams) all-purpose flour
1 tablespoon (5 grams) ground ginger
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) kosher salt
¼ teaspoon (1 gram) baking soda
¼ teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon (14 grams) grated fresh ginger (from 1-inch piece) [I didn’t have fresh ginger so I left it out]
- Heat oven to 350° degrees.
- Line a 9-inch square or round baking pan with parchment. [Don’t skip this step as the cake is really sticky and will stick to the bottom of the pan after it’s baked.]
- In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
- In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
- In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
- Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake.
- Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. [I baked mine for 45 minutes and it was almost overbaked, so keep an eye on it while it’s in the oven.]
- Transfer the pan to a wire baking rack, and let the cake cool completely before eating it.