Gingerbread Bundt Cake
This moist, soft gingerbread bundt cake has amazing flavor! We've topped it with a homemade caramel glaze.
Servings: 15
Ingredients
- 1½ sticks unsalted butter, softened (170g) (Should still be firm enough that it holds its shape, but soft enough that it dents when pressed.)
- 1½ cups granulated sugar (300g)
- ½ cup light brown sugar (106g)
- 4 eggs, room temperature (place in a bowl of warm water for 5 minutes)
- 3 cups cake flour (342g)
- 2 teaspoons ground ginger (4g)
- 3 teaspoons cinnamon (6g)
- ½ teaspoon nutmeg (1g)
- 3 teaspoons baking powder (12g)
- ½ teaspoon salt (1g)
- ½ cup molasses (160g)
- 1 cup buttermilk (235g)
- 1 teaspoon vanilla extract (4g)
- ⅓ cup vegetable oil (64g) (We use canola oil)
For the Caramel Sauce
- ½ stick unsalted butter (57g)
- 1 cup light brown sugar (packed into measuring cup) (217g)
- ½ cup heavy cream (126g)
- ½ teaspoon salt (2g)
- 1 teaspoon vanilla extract (4g)
- 1 Tablespoon light corn syrup (18g)
Instructions
- Preheat the oven to 325 degrees F. Grease and flour bundt pan.
- In a medium sized bowl, add cake flour, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk for 30 seconds to blend and set aside.
- In another bowl or measuring cup, add the buttermilk, vegetable oil, and molasses. Set aside.
- In the bowl of your mixer, add the softened butter, and mix until smooth. Gradually add the sugar and mix at medium speed for 3-5 minutes, until lightened in color and fluffy.
- Next, add the eggs one at a time, mixing after each addition until the yolk has blended in.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture- beginning and ending with dry ingredients. That will be three additions of dry ingredients, two additions of wet ingredients. Scrape down sides and bottom of bowl as needed. After last addition, mix just until blended and smooth. Mix on low speed.
- Spoon the batter into the prepared bundt pan and smooth the top with the back of a spoon.
- Bake at 325 degrees for 55-60 minutes or until a toothpick comes out clean or with just a few crumbs attached. Baking times may vary. It should spring back when lightly touched.
- Allow to cool in the pan on a wire rack for 10 minutes before turning out.
- This recipe makes approximately 7 cups of batter
For the Caramel Glaze
- Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.
- Add the brown sugar and the remaining ingredients and heat on medium high heat.
- Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
- Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling. After 6 minutes, remove from heat.
- Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
- Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ¾ full)
Granulated Sugar: If you are in the UK, the closest equivalent to our granulated sugar is caster sugar.