Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!

This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.

I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.

Modified from Bake from Scratch November/December 2021.

PrintBready or Not: Gingerbread Bundt CakeThis 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, SnackKeyword bundt cake, gingerbreadAuthor Beth CatoEquipmentlarge bundt panbaking spray with flourIngredientsCake1 1/2 cups unsalted butter (3 sticks) room temperature2 cups brown sugar packed6 large eggs room temperature1/3 cup unsulphured molasses2 teaspoons vanilla extract3 cups all-purpose flour1 1/2 Tablespoons ground ginger1 Tablespoon ground cinnamon1 Tablespoon ground nutmeg1 teaspoon kosher salt1 teaspoon ground cloves1 teaspoon ground allspice1/2 teaspoon baking powder1 cup milk or half & half, room temperatureGlaze3 cups confectioners’ sugar1/3 cup milk or half & half2 1/2 Tablespoons light corn syrup1 1/2 teaspoons vanilla bean paste1/2 teaspoon kosher saltInstructionsPreheat 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!OM NOM NOM!