Skip to main content


Gingerbread Bundt Cake
You can use a flour-based cooking spray to prep the pan instead of butter and flour.
16 Tbsp. unsalted butter, melted and cooled slightly, plus more for pan
3 cups (12 1/2 oz.) all-purpose flour, plus more for pan
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. table salt
4 large eggs
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup molasses
3/4 cup buttermilk
1 Tbsp. finely grated fresh ginger
1 tsp. vanilla extract
1 1/2 cups confectioners' sugar
3 Tbsp. orange juice
+ Add to Shopping List
Gingerbread Bundt Cake

Gingerbread Bundt Cake

Gingerbread Bundt Cake
  • Servings:Serves 12 to 16
  • Prep Time:25 minutes
  • Cook Time:55 minutes
1. Center a rack in oven and heat to 350 degrees. Generously butter a 10" Bundt pan, making sure to get inside crevices; coat lightly with flour, then tap out excess and set aside.
2. In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt, then set aside. In a large bowl, vigorously whisk eggs with brown and granulated sugars until light and smooth. Whisk in butter until shiny, then whisk in molasses, buttermilk, grated ginger, and vanilla. Add dry ingredients to wet ingredients and whisk until thoroughly combined.
3. Scrape batter into prepared pan and bake until top is firm to the touch, 45 to 55 minutes. Let cool 25 minutes in pan, then invert onto a wire rack, remove pan, and let cool completely.
4. When cake has cooled, whisk confectioners' sugar and orange juice in a small bowl until smooth. Drizzle glaze over cake and serve.
Source: Hannaford fresh Magazine, December 2021