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Gingerbread Bundt Cake with Maple Bourbon Glaze

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  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 10 cup bundt 1x
  • Category: Cakes

Description

A perfectly spiced gingerbread bundt cake drizzled with maple bourbon glaze. A deliciously simple and festive cake that belongs at the tippy top of your holiday baking list!

Ingredients

Scale

For Cake

  • 2 1/2 cups all purpose flour, spooned and leveled
  • 1 TBSP ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 ground nutmeg
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 3 large eggs, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup dark unsulphered molasses
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup full fat sour cream, room temperature

For Glaze

  • 2 cups confectioner’s sugar
  • 1/4 cup maple syrup
  • 1/2 – 1 TBSP bourbon (optional)
  • 3–4 TBSP whole milk

Instructions

For Cake

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Whisk to combine well. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment on low speed, mix together eggs, brown sugar, molasses and vegetable oil until well combined.
  4. Add the flour mixture to the egg mixture in three phases, alternating with the buttermilk and sour cream. Mix on low speed to combine.
  5. Do not over mix.
  6. Once batter is ready, generously grease the bottom and sides of a 10 cup bundt pan.
  7. Pour the batter into the pan and level with an offset spatula if needed.
  8. Tap the pan firmly on the countertop three times to release air bubbles.
  9. Bake on center rack of oven at 350 degrees for 55-60 minutes. Cake is done when a toothpick inserted into the center comes out clean or with few crumbs remaining.
  10. Remove cake from oven and cool in the pan on a cooling rack for 30 minutes before releasing the cake.
  11. To release the cake, invert the pan onto a cake plate or platter and gently tap on the bottom of the pan.
  12. Cool completely before adding the glaze.

For Glaze

  1. Combine all ingredients in a medium bowl and whisk to combine. Add more milk if glaze is too thick, Add more sugar if too thin.

Find it online: https://www.brownedbutterblondie.com/gingerbread-bundt-cake-with-maple-bourbon-glaze/