This big, beautiful bundt is everything you'd look for in a scrumptious soft gingerbread bar, only in cake form. This is an occasion to bring out your fanciest pan (and grease it well), as this would make a wonderful presentation piece for a holiday gathering! Modified from Bake from Scratch November/December 2021.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, gingerbread
Author: Beth Cato
Equipment
large bundt pan
baking spray with flour
Ingredients
Cake
1 1/2cupsunsalted butter (3 sticks) room temperature
2cupsbrown sugar packed
6large eggs room temperature
1/3cupunsulphured molasses
2teaspoonsvanilla extract
3cupsall-purpose flour
1 1/2Tablespoonsground ginger
1Tablespoonground cinnamon
1Tablespoonground nutmeg
1teaspoonkosher salt
1teaspoonground cloves
1teaspoonground allspice
1/2teaspoonbaking powder
1cupmilkor half & half, room temperature
Glaze
3cupsconfectioners' sugar
1/3cupmilk or half & half
2 1/2Tablespoonslight corn syrup
1 1/2teaspoonsvanilla bean paste
1/2teaspoonkosher salt
Instructions
Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it'll come together again.
Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
Let glaze set at room temperature or in the fridge. Slice and enjoy!