Gingerbread Bundt Bake
This simple Gingerbread Bundt Cake with toffee sauce is perfect for Christmas and will stay lovely and fresh for a few days - if you don't polish it off immediately of course.
Servings: 12 slices
Calories: 407kcal
Equipment
Ingredients
For the cake
- 2 ¾ cups (350g) flour plain / all purpose
- 1 ⅔ cups (350g) sugar dark or light brown
- 2 tsp ground ginger see notes for spices
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp baking powder
- ½ tbsp baking soda (= bicarbonate of soda)
- ½ tsp salt
- ¾ cup + 2 tbsp + 1 heaped tbsp (200g) unsalted butter or margarine softened
- 3 large eggs room temperature
- 2 tbsp regular molasses (or treacle)
- 1 tsp orange zest (optional)
- ¾ cup (180 ml) whole milk
- 1 ½ tbsp fresh orange juice
- 1 tsp vanilla extract
For the glaze
- 1 cup (120g) powdered sugar (= icing sugar)
- 1 tbsp maple syrup
- 1 tbsp golden rum or water
- 1 tsp vanilla bean paste
- 3-4 tbsp water or as needed
To decorate (optional)
- gingerbread cookies
- festive sprinkles
Instructions
- Preheat the oven to 320°F / 160°C. If you are using a fan forced oven, you will need to reduce the temperature by 10 degrees.
- Measure the flour, sugar, baking powder, baking soda, salt and spices into a large mixing bowl (or the bowl of your stand mixer). Stir together thoroughly to break up any lumps of brown sugar.2 ¾ cups (350g) flour , 1 ⅔ cups (350g) sugar , 2 tsp ground ginger, 2 tsp ground cinnamon, ¼ tsp ground cloves, 1 tbsp baking powder, ½ tbsp baking soda, ½ tsp salt
- Add the butter, eggs, molasses, milk, orange juice and orange zest. Start beating on low speed with a hand or stand mixer, increasing the speed once the ingredients have combined. Don't forget to also crape the bottom and sides of the bowl as needed.¾ cup + 2 tbsp + 1 heaped tbsp (200g) unsalted butter, 3 large eggs, 2 tbsp regular molasses, 1 tsp orange zest, ¾ cup (180 ml) whole milk, 1 ½ tbsp fresh orange juice, 1 tsp vanilla extract
- Mist a Nordic Ware Crown Pan (or any 10-cup / 2.5 liter bundt pan) with cake release or brush with melted butter and dust with flour, shaking out any excess.
- Add the batter and bake for 45-50 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A cake tester or toothpick should come out clean.
- Allow the cake to cool down in the tin for 10 minutes. Carefully turn the cake out onto a wire rack to cool.
- Combine all the ingredients for the glaze in a small bowl and drizzle over the cake before serving.1 cup (120g) powdered sugar, 1 tbsp maple syrup, 1 tbsp golden rum, 1 tsp vanilla bean paste, 3-4 tbsp water
Video
Nutrition
Calories: 407kcal | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 358mg | Potassium: 278mg | Fiber: 1g | Sugar: 44g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
