Gingerbread Bundt with Cinnamon Glaze

I treated myself to some Nordic Ware Bundt tins recently, and I couldn’t wait to get started with using them. I knew that this incredible Gingerbread cake would be the perfect way to christen my Heritage Bundt Pan.

Due to the size of my oven, I bought a 6-cup Bundt tin rather than the full-sized 10 cup. So therefore the recipe is made to match the smaller Bundt tin. If you have a larger tin, you can double the recipe and it’ll be just fine. Just make sure you grease your Bundt tin properly, so that your cake will come out easily once baked.

The spices mixed in with this cake are reminiscent of Christmas, and will warm you up as you eat it. Even those of you who don’t have a sweet tooth will appreciate the flavours in this cake – my buddies at the gym destroyed it.

The cinnamon glaze on top of this gingerbread cake is just the perfect accompaniment to the moist sponge. This is a great cake to serve at Christmas parties, or to take to a friend’s house for holiday parties.


170 grams plain flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tbsp cinnamon
1 tbsp ground ginger
2 tbsp ground nutmeg
2 tsp allspice
2 eggs, whisked
110 grams butter, melted
125 ml buttermilk
170 grams soft brown sugar
60 ml molasses

For glaze:
150 grams icing sugar
1 tbsp cinnamon
1 tbsp skimmed milk

  1. Preheat the oven to 180°C. Liberally grease your 6-cup Bundt tin.
  2. In a medium bowl, whisk together the dry ingredients. In the bowl of a free-standing mixer, add the eggs, sugar, butter, buttermilk and molasses.Using the paddle attachment, beat the ingredients together until smooth.
  3. Turn the mixer to low, and gradually add the dry ingredients. Beat until fully combined.
  4. Pour the batter into your Bundt tin and bake for 40 – 45 minutes, or until a skewer comes out mostly clean.
  5. Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack. Let cool completely.
  6. Once cool. Mix the icing sugar and cinnamon for the glaze in a small bowl. Gradually add the milk, whisking as you go, until you reach a liquid glue-like consistency. Carefully drizzle the glaze over the cake.
  7. Enjoy

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