All the flavours of the holiday season are wrapped up in this Gingerbread Bundt Cake. Pour the coffee and turn up Bing Crosby and light the fire because Christmas is coming.
Today, I am thinking ahead to all the desserts I love at Christmas time. Which instantly brings me to this spiced Gingerbread Bundt Cake.
This gingerbread cake is moist & spongy all at the same time. And the flavours, oh don’t even get me started. It tastes like a good old fashioned cake like your grandma would have made.
Yes, Glaze the Cake
I am a huge fan of glaze. Just basic powdered sugar and cream (or milk, if you prefer). For this cake, I didn’t hold back on the glaze as you can see below. Believe it or not, there was still some left in the bowl. So in the recipe below there is enough glaze to completely cover the cake if that is what you are looking to do. Today, I was just looking to drizzle the cake, or more like a downpour….ha!
Something else I started using in cakes is Greek yogurt. Many cakes call for milk, which is what I have been using for years and years. Or even butter milk, which is so much better in baking. Well, in my opinion. However, recently I used Greek yogurt in place of milk in a cake and I loved the texture. So, now I use in whenever I can. Using it in this cake was no disappointment. And if you love Greek yogurt, you could even serve it on top of a big slice of cake.
How To Enjoy The Cake
This a great cake to consider for any time this holiday season. Great served with a brunch, with an afternoon tea or as dessert. Personally I don’t think a big scoop of vanilla ice cream would go astray with this cake. And if not ice cream, just fresh whipped cream would do just fine.
One to file in Christmas baking for sure. Now, where’s that egg nog?
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Gingerbread Bundt Cake
Ingredients
For the cake:
- 3 Cups flour
- 2 Tablespoons ginger
- 2 Tablespoons cinnamon
- 1 Teaspoon nutmeg
- 1/2 Teaspoon ground cloves
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon salt
- 3 eggs large and at room temperature
- 1 Cup brown sugar
- 1 Cup maple syrup
- 3/4 Cup vegetable oil
- 1 1/2 Cups Greek yogurt
For the glaze:
- 1 1/2 Cups powdered sugar
- 1/4 Cup whipping cream
Instructions
- Preheat oven to 350 degrees F and grease a bundt pan. Set aside.
- In a medium bowl combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Sift together and set aside.
- In a large mixing bowl, mix on high speed the eggs and the brown sugar. Mix until it doubles in volume, about 3 minutes. Add the maple syrup and Greek yoghurt and mix for another minute. Mix in the oil on high speed for just another minute. Stir in the flour mixture until combined.
- Pour into prepared pan and bake for about 40 – 50 minutes, or until a toothpick inserted in the centre comes out clean. Remove from oven and leave on a wire rack in the tin to cool for about 10 minutes. Remove from pan and leave to cool, completely about one hour.
- While the cake is cooling, make the glaze. Combine the powdered sugar and cream and whisk to combine.
- When the cake has cooled, drizzle over glaze. Leave glaze to set about 20 minutes before cutting. Can be stored in an airtight container on your counter for up to 3 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
