Gingerbread Bundt Cake with Brown Sugar Glaze

This Gingerbread Bundt Cake, which pairs warm spices like ginger and nutmeg with our Mexican Pure Vanilla Extract, is the ultimate holiday dessert. Don’t forget to add brown sugar glaze, with a hint of orange, for a sweet finishing touch.

Ingredients

Gingerbread Bundt Cake Batter

  • 2½ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 cup sour cream
  • ⅓ cup molasses
  • 2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 4 large whole eggs

Brown Sugar Glaze

  • ½ cup confectioners’ sugar 
  • 4 tablespoons unsalted butter 
  • ½ cup brown sugar 
  • 3 tablespoons milk, plus more if needed 
  • ¼ teaspoons salt 
  • 1 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • ½ teaspoon Nielsen-Massey Pure Orange Extract

Directions

Gingerbread Bundt Cake Batter

Position a rack in the bottom of the oven and preheat to 350°F. Place a cooling rack over a parchment-lined baking sheet. Lightly coat a 10-cup Bundt cake pan with nonstick cooking spray.

Combine the flour, baking powder, spices, and salt together into a bowl and whisk to remove any lumps. Set aside until ready to use. In a small bowl, combine the sour cream, molasses, vanilla and orange extracts. Set aside until ready to use.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix until just incorporated. Scrape down the sides of the bowl, add half of the dry ingredients, and mix until smooth. Scrape down the sides of bowl, add half of the sour cream mixture, and mix until perfectly smooth. Repeat with the remaining dry ingredients, followed by the remaining sour cream mixture.  

Spoon the batter evenly into the prepared Bundt cake pan. Bake until deep golden brown and a knife inserted in the center comes out clean, about 60 minutes. Set the cake on a cooling rack and let the cake cool in the pan for 10 minutes, then carefully invert onto the prepared cooling rack and let cool to room temperature before glazing

Brown Sugar Glaze

Sift the confectioners’ sugar and set aside until ready to use.  

In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer. While stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to stir the bottom of the pot to prevent the butter from burning.  

Add the brown sugar and whisk vigorously until smooth and the sugar has melted. Remove the mixture form the stove-top and add milk, salt, vanilla and orange extracts. Slowly add the confectioners’ sugar and whisk until smooth. Transfer the mixture to a spouted measuring cup, if desired.  

Slowly pour the glaze evenly over the top of the cake, allowing the excess to drip down the sides. If the glaze is too thick, add milk one tablespoon at a time. If the glaze is too thin, add sifted confectioners’ sugar one tablespoon at a time. Let the glaze set for about 15 minutes before transferring to a serving plate. Serve immediately or store covered at room temperature for up to 5 days.

Notes:

Recipe by Pastry Chef Jenny McCoy

Gingerbread Bundt Cake Batter

  • 325 grams unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • 240 grams sour cream
  • 90 grams molasses
  • 2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 2 sticks (225 grams) unsalted butter, softened
  • 200 grams light brown sugar
  • 150 grams granulated sugar
  • 4 large whole eggs

Brown Sugar Glaze

  • 60 grams confectioners’ sugar 
  • 4 tablespoons unsalted butter 
  • 100 grams brown sugar 
  • 3 tablespoons milk, plus more if needed 
  • ¼ teaspoons salt 
  • 1 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • ½ teaspoon Nielsen-Massey Pure Orange Extract

Directions

Gingerbread Bundt Cake Batter

Position a rack in the bottom of the oven and preheat to 177°C. Place a cooling rack over a parchment-lined baking sheet. Lightly coat a 23 x 8 cm or 2.3 liter Bundt cake pan with nonstick cooking spray.  

Combine the flour, baking powder, spices, and salt together into a bowl and whisk to remove any lumps. Set aside until ready to use. In a small bowl, combine the sour cream, molasses, vanilla and orange extracts. Set aside until ready to use.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix until just incorporated. Scrape down the sides of the bowl, add half of the dry ingredients, and mix until smooth. Scrape down the sides of bowl, add half of the sour cream mixture, and mix until perfectly smooth. Repeat with the remaining dry ingredients, followed by the remaining sour cream mixture.  

Spoon the batter evenly into the prepared Bundt cake pan. Bake until deep golden brown and a knife inserted in the center comes out clean, about 60 minutes. Set the cake on a cooling rack and let the cake cool in the pan for 10 minutes, then carefully invert onto the prepared cooling rack and let cool to room temperature before glazing

Brown Sugar Glaze

Sift the confectioners’ sugar and set aside until ready to use.  

In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer. While stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to stir the bottom of the pot to prevent the butter from burning.  

Add the brown sugar and whisk vigorously until smooth and the sugar has melted. Remove the mixture form the stove-top and add milk, salt, vanilla and orange extracts. Slowly add the confectioners’ sugar and whisk until smooth. Transfer the mixture to a spouted measuring cup, if desired.  

Slowly pour the glaze evenly over the top of the cake, allowing the excess to drip down the sides. If the glaze is too thick, add small amounts of milk until you reach your designed consistency. If the glaze is too thin, add small amounts of sifted confectioners’ sugar. Let the glaze set for about 15 minutes before transferring to a serving plate. Serve immediately or store covered at room temperature for up to 5 days.

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 50 minprep

  • 1+ hrcook

  • 12servings

This Recipe Uses

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract