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Gingerbread Bundt Cake with Maple Glaze

Indulgent Gingerbread Bundt Cake with Luscious Maple Glaze

Delight in this Gingerbread Bundt Cake with Maple Glaze, a festive favorite that embodies holiday cheer.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Holiday Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Swap with cake flour for a lighter texture.
  • 2 teaspoons Ground Ginger Adjust for stronger flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice can be a nice substitute.
  • ½ teaspoon Salt Kosher or sea salt works best.
  • ½ teaspoon Ground Allspice Nutmeg can be used if necessary.
  • ¼ teaspoon Ground Cloves Use carefully as it's potent.
  • 1 cup Buttermilk Milk mixed with lemon juice is a great substitute.
  • 1 teaspoon Pure Vanilla Extract Opt for high-quality for the best results.
  • ½ cup Butter (at room temperature) Coconut oil can make it dairy-free.
  • 1 cup Packed Brown Sugar Half can be replaced with granulated sugar for less sweetness.
  • ½ cup Granulated Sugar Reduce for a healthier version.
  • ½ cup Dark Molasses Light molasses offers a milder taste.
  • 2 large Eggs Flax eggs work for vegans.
For the Glaze
  • 2 cups Powdered Sugar Substitute with coconut sugar for a healthier option.
  • ¼ cup Maple Syrup Agave syrup can serve as a substitute.
  • ¼ teaspoon Ground Allspice Can be left out or swapped with cinnamon.

Equipment

  • Bundt Pan
  • Mixing Bowls
  • electric mixer
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a bowl, whisk together flour, ginger, baking soda, cinnamon, salt, allspice, and cloves.
  3. In a measuring cup, mix buttermilk and vanilla extract.
  4. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  5. Add dark molasses and eggs gradually, mixing until fully incorporated.
  6. Gradually mix in the dry and buttermilk mixtures, alternating until combined.
  7. Pour the batter into the prepared bundt pan.
  8. Bake in the preheated oven for 50-60 minutes, checking for doneness with a toothpick.
  9. Cool the baked cake on a wire rack for about 1 hour.
  10. Prepare the maple glaze by whisking powdered sugar, maple syrup, vanilla extract, and ground allspice.
  11. Once cooled, drizzle the maple glaze over the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store the gingerbread bundt cake covered at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 2 months.

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