Gingerbread Bundt Cake Will Spice up Your Holiday Season

Yields: 12-14 servings

Prep Time: 30 mins

Total Time: 1 hour 30 mins

Ingredients

For the cake:

• 1 c.

  (2 sticks) unsalted butter, at room temperature, plus more for pan

• 3 c.

  all-purpose flour, spooned and leveled, plus more for pan

• 1 tbsp.

  baking powder

• 2 tsp.

  ground ginger

• 1 1/2 tsp.

  ground cinnamon

• 1/2 tsp.

  ground nutmeg

• 1/4 tsp.

  ground allspice

• 1/4 tsp.

  ground cloves

• 1/2 tsp.

  kosher salt

• 1 1/2 c.

  packed light brown sugar

• 3

  large eggs

• 1 tsp.

  pure vanilla extract

• 1 c.

  whole milk

• 1/2 c.

  molasses

For the glaze:

• 2 oz.

  cream cheese, at room temperature

• 1 c.

  confectioners’ sugar

• 1/2 tsp.

  pure vanilla extract

• Ground cinnamon and ginger, for garnish

Directions

1. Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan. Whisk together flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl. Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, beating until combined after each addition. Beat in vanilla, milk, and molasses. Gradually beat in flour mixture until well combined.

2. Transfer batter to prepared pan. Bake until golden-brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.

3. Make the glaze: Whisk together cream cheese, confectioners’ sugar, vanilla, and 1 tablespoon water in a bowl until thick and smooth. Spoon glaze over cake and sprinkle with ground cinnamon and ginger. Store, covered, in refrigerator, 2 to 3 days.

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