Gingerbread Bundt Cake



  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup molasses
  • 2 large eggs
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 cup milk


  • 1 cup powdered sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and flour a 10 in” bundt pan with shortening, then dust with flour. Set aside.
  • In a bowl with an electric mixer or in a bowl of stand mixer, beat together the butter and both sugars until light and fluffy, about 2-3 minutes.
  • Add in the molasses and eggs and keep mixing until smooth.
  • In another bowl mix together the flour, baking powder, baking soda, cinnamon, all-spice and ginger.
  • Alternate adding the flour mixture and milk into the butter mixture starting with the flour.
  • Once everything is blended, distribute evenly in prepared pan and bake for about 60 minutes or until the cake springs back and a toothpick comes out clean.
  • Remove from the oven and let cool in the pan for about 5 minutes, then turn the cake out onto a wire rack to cool completely.
  • After the cake is cooled make your glaze by whisking all ingredients together.
  • Drizzle over cake. Slice and serve.
  • Store in an airtight container at room temperature.

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