This decorative Bundt takes all of the beloved spices of a gingerbread cookie and incorporates them into a delightfully rich and dense pound cake. Topped with a vanilla glaze and baked in the brand-new Nordic Ware Let It Snow Bundt Pan, this stunning cake is sure to get everyone in the holiday spirit!
Be sure to check out more holiday cookie to cake swaps in our latest issue, found here!
Gingerbread Bundt
Makes 1 (10-cup) Bundt cake
Ingredients
- 1½ cups (340 grams) unsalted butter*, softened
- 2 cups (440 grams) firmly packed dark brown sugar
- 6 large eggs (300 grams), room temperature
- ⅓ cup (113 grams) unsulphured molasses
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1½ tablespoons (9 grams) ground ginger
- 1 tablespoon (6 grams) ground cinnamon
- 1 tablespoon (6 grams) ground nutmeg
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground cloves
- 1 teaspoon (2 grams) ground allspice
- ½ teaspoon (2.5 grams) baking powder
- 1 cup (240 grams) whole milk, room temperature
- Vanilla Bean Glaze (recipe follows)
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition. Beat in molasses and vanilla until well combined, stopping to scrape sides of bowl.
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Batter may look slightly broken at this point.)
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter 5 to 6 times to settle batter and release any air bubbles.
- Bake until golden brown, a wooden pick inserted near center comes out clean, and an instant-read thermometer inserted near center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- Trim bottom of cooled cake, if desired. Transfer to a serving plate. Pour Vanilla Bean Glaze on top of cake; using a spoon, spread glaze to help evenly coat cake.
Notes
*We used Kerrygold.
Vanilla Bean Glaze
Makes about 1½ cups
Ingredients
- 3 cups (360 grams) confectioners’ sugar
- ⅓ cup (80 grams) whole milk, room temperature
- 2½ tablespoons (52.5 grams) light corn syrup
- 1½ teaspoons (9 grams) vanilla bean paste
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In a medium bowl, whisk together all ingredients until smooth and well combined. Use immediately.
I found the Nordic Ware Bundt pan online and purchased it. The instructions were easy to follow. The cake is moist and the spice combination is pleasant. I did trim the bottom of the cooled cake. The glaze complimented the cake both in taste and appearance. I used non-melting powdered sugar for the snow effect as in the photo above.
The only thing I would definitely change is the amount of batter you spoon into the prepared pan. I would hold back one cup as it did spill over during baking.