Are we feeling festive yet? I know, I know, it is a bit early. However, I am slowly trying out some new stuff because before I know it, Christmas really will be here! So, whether you love it or dread it, that merry festive season is just around the corner.
Today, I am thinking ahead to all the desserts I love to eat at Christmas time. Well, I would lie if I said Christmas pudding wasn't on that list, because I love a good old fashioned Christmas fruit pudding. Once upon a time I hated them more than anything. I just couldn't get past all the dried fruit. And isn't that what a Christmas pudding is all about? Well, I am over it now and enjoy them each year more and more.
All that brings me to this spiced gingerbread cake. It is worth making just for the spiced aroma that wafts around the house when the cake is baking. Pack away the scented candles and let the flavours of this cake fill up your home today.
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. It will make you want to start the log fire, break out Boney M, and pour a glass of egg nog. Too early? I know.
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 yoghurt. 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 yoghurt 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 yoghurt, you could even serve it on top of a big slice of 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?
Gingerbread Bundt Cake
Serves 12 - 14 / Prep time: 15 minutes / Bake time: 45 minutes
For the cake:
3 Cups/375 grams 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/200 grams brown sugar
1 Cup/240 ml maple syrup
3/4 Cup/180 ml vegetable oil
1 1/2 Cups/ 3 pots Greek yoghurt
For the glaze:
1 1/2 Cups/190 grams powdered sugar
1/4 Cup/60 ml heavy cream
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.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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