Glazed Gingerbread Bundt Cake Recipe

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Glazed Gingerbread Bundt Cake: This soft gingerbread cake is lightly spiced and topped with a thin sugar glaze. It tastes great and will get you in the holiday spirit.

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Ingredient

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PAN PREP – 2 Tbsp melted butter – flour CAKE – 2 cups all purpose flour – 2 Tbsp cornstarch – 2 tsp baking powder – 1/2 tsp salt – 2 tsp ground ginger – 1 tsp cinnamon – 1/2 tsp ground cloves – 1/2 tsp ground allspice – 1/4 tsp freshly grated nutmeg – 4 Tbsp unsalted butter, at room temperature – 1/3 cup vegetable oil – 1 cup white sugar – 2 large eggs, at room temperature – 1/4 cup molasses – 3/4 cup half and half (you can also use buttermilk or milk) GLAZE – 2 cups confectioner’s sugar, sifted – 5 Tbsp water, approximate

Ingredient

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Warm the oven up to 350F. Brush your bundt pan with melted butter and then sprinkle it with flour to get it ready.  

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Step 1

Instructions

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Make sure you get into every crack. In a bowl, mix the cornflour, baking powder, salt, and spices with a whisk. 

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Step 2

Mix the butter, oil, and sugar together. Add the eggs and sugar and mix well. Each time you add the half-and-half, start with the dry ingredients and end with them. 

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Step 3

Don't over-mix; just mix until everything is well mixed. When the pan is ready, pour the batter into it. 

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Step 4

Bake for 40 to 45 minutes, or until the middle is just barely done.Use a toothpick to check. After 15 minutes of cooling in the pan, carefully loosen the sides and flip the cake over onto a cooling rack.

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Step 5

Mix the confectioner's sugar and water together with a whisk to make a smooth glaze. Use a pastry brush to paint the sauce on the cake. 

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Step 6

It's going to sink right in. To make the glaze thicker, brush on two more layers. (This makes a little more glaze than you need, but it's better to be safe than sorry.)

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Step 7

Also see

Perfect Buttermilk Pound Cake Recipe 

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