Gingerbread Bundt Cake

Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes

12 servings

Ingredients

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1-1/2 cups packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1 cup 2% milk

Directions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and molasses. In another bowl, whisk flour, ginger, cinnamon, baking powder, salt, nutmeg and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
2. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Gingerbread Bundt Cake Tips

How should you grease the Bundt pan when making Gingerbread Bundt Cake?

There is nothing worse than a cake that just doesn’t want to release properly from a pan! See how to grease a Bundt pan so that your cake comes out perfectly every time.

Can you make a glaze for Gingerbread Bundt Cake?

Try adding this Maple Glaze on top of the Bundt cake for an extra professional finish.

How should you store Gingerbread Bundt Cake?

This Bundt cake can be stored at room temperature in either an airtight container or cake dome for 1-3 days. To freeze this Bundt, let it cool completely on a wire rack (do not glaze). Wrap the cake in plastic, followed by foil. Wrapped this way, the cake can be frozen for up to 6 months. Learn more Bundt cake tips.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 piece: 365 calories, 12g fat (7g saturated fat), 63mg cholesterol, 212mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 5g protein.

source https://www.tasteofhome.com/recipes/gingerbread-bundt-cake/

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