Gingerbread Bundts with Cinnamon Glaze

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There’s nothing quite like the warm and inviting aroma of gingerbread wafting through your kitchen, especially during the holiday season. This Gingerbread Bundt cake is a delightful twist on the classic gingerbread, perfect for sharing with loved ones or enjoying solo with a cup of tea. Surrounded by the cozy spices of ginger, cinnamon, and cloves, each bite is rich, moist, and utterly satisfying. Topped off with a luscious cinnamon glaze, this cake will become a favorite at any gathering.

Why This Recipe Is a Must-Try

This Gingerbread Bundt is not only beautiful in its presentation but also a true celebration of flavor. The medley of spices provides a warmth that enhances the cake’s natural sweetness, while the bundt shape creates an impressive centerpiece. It’s easy to make, incredibly delicious, and just begging to be adorned with festive decorations. Whether it’s a cozy winter afternoon or a festive holiday gathering, this cake fits right in!

Ingredients

To prepare this delicious Gingerbread Bundt with Cinnamon Glaze, you will need the following ingredients:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, melted, then cooled to room temperature
• ¾ cup molasses
• ¾ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• ½ cup whole milk

How To Make Gingerbread Bundts with Cinnamon Glaze

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease your bundt pan generously with cooking spray or butter to ensure the cake releases easily after baking.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cocoa powder, ground ginger, ground cinnamon, ground allspice, ground cloves, and ground nutmeg. This blend of spices will create the beautiful, fragrant foundation for your gingerbread.

Step 3: Mix the Wet Ingredients

In another bowl, combine the melted butter, molasses, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the egg and mix until fully incorporated. Then, incorporate the buttermilk and whole milk, whisking gently until the mixture is combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until no flour streaks remain. Be careful not to overmix; a few lumps are perfectly fine!

Step 5: Pour Batter into Bundt Pan

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Step 6: Bake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges will start to pull away slightly from the sides of the pan, indicating it is ready.

Step 7: Cool and Remove from Pan

Once baked, allow the bundt to cool in the pan for about 10-15 minutes. Carefully invert the pan onto a wire rack and let it cool completely.

Step 8: Prepare the Cinnamon Glaze

While your cake is cooling, prepare the cinnamon glaze. In a bowl, combine powdered sugar with a dash of cinnamon and enough milk to reach a smooth, pourable consistency. Drizzle this delightful glaze over the cooled bundt for an irresistible finish.

Expert Tips

• Ensure your spices are fresh for maximum flavor. Old spices can lose their potency, resulting in a less flavorful cake.
• Allow the butter to cool after melting to prevent scrambling the egg when combined.
• Use a toothpick tester to check for doneness. If it comes out with moist crumbs (not wet batter), the cake is perfectly done.
• Do not rush the cooling process. Letting the cake cool properly in the pan before inverting ensures it maintains its shape and does not break.

Variations and Customizations

• Add chopped nuts like walnuts or pecans for additional crunch and flavor.
• Incorporate raisins or crystallized ginger for an exciting texture and taste.
• Try topping the cake with a cream cheese frosting instead of the cinnamon glaze for a different flavor profile.
• For a seasonal twist, include orange zest in the batter for a refreshing citrus note.

How to Store Leftovers

Store any leftover Gingerbread Bundt in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. You can also freeze slices of the cake for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

FAQ

Can I make this recipe ahead of time?

Absolutely! This Gingerbread Bundt can be made a day or two in advance. Just store it in an airtight container to keep it fresh.

What can I substitute for molasses?

If you don’t have molasses, you can substitute it with dark corn syrup or a mixture of honey and brown sugar, although the flavor will be slightly different.

Is it necessary to use a bundt pan for this recipe?

While this recipe is designed for a bundt pan, you can use two 9-inch round cake pans or a loaf pan. Just adjust the baking time accordingly.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure all your other ingredients are also gluten-free compliant.

Conclusion

This Gingerbread Bundt with Cinnamon Glaze is not only a delicious treat but also a beautiful addition to your holiday table. With its rich flavors and enticing aroma, it’s sure to become a staple recipe in your collection. Whether served as dessert or enjoyed with coffee in the morning, it brings the perfect touch of warmth and sweetness to your day. So gather your ingredients, preheat your oven, and prepare to wow your family and friends with this delightful gingerbread creation!

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