Gingerbread Bundt Cake

5 from 1 vote

A moist and tender Gingerbread Bundt Cake recipe, full of warm festive spices and golden syrup. Easy to make by hand - no mixer required! Perfect for Christmas or holiday baking.

Prep Time15

Cook Time50

1 5

Course: Cake, Dessert

Cuisine: Australian

Servings:

Calories: 510kcal

Equipment

1 10 cup Bundt tin

Ingredients

Gingerbread Bundt Cake

300 grams Plain flour (all purpose)
2 teaspoons Baking powder
½ teaspoon Bicarb soda (baking soda)
¼ teaspoon Salt
1½ teaspoons Cinnamon
1 teaspoon Ground ginger
¼ teaspoon Allspice
¼ teaspoon Nutmeg
120 grams Butter melted
120 grams Vegetable oil
200 grams Light brown sugar
80 grams Caster sugar (super fine sugar)
3 Eggs XL, room temperature
1 teaspoon Vanilla extract
80 grams Golden syrup
40 grams Honey
150 ml Buttermilk

Maple Cream Cheese Glaze (optional)

100 grams Cream cheese
40 grams Butter
200 grams Icing sugar
2 tablespoons Maple syrup

Instructions

Gingerbread Bundt Cake

Preheat oven to 180℃/350℉
Wipe your 10 cup bundt tin with soft butter, toss in a spoonful of flour and tap it around the pan, until all of the inside is covered. Turn it over a sink and tap out the excess flour.
In a large bowl, whisk together the dry ingredients.
In a bowl or jug, whisk the melted butter, oil, brown sugar and caster sugar until glossy.
Add the eggs and whisk again, then whisk in the vanilla, golden syrup, honey and buttermilk.
Pour wet ingredients into the dry, then whisk until combined.
Pour batter into prepared bundt tin. Gently swirl a chopstick through the batter and tap the base of the tin to release air bubbles.
Bake for 50 minutes, or until a skewer comes out clean.
Cool in the pan for 10-15 minutes, then flip out onto a cooling rack to cool completely.
Serve dusted with icing sugar, or drizzle over a Maple Cream Cheese Glaze

Maple Cream Cheese Glaze

Add all ingredients to a small saucepan.
Mix over medium heat until combined and smooth.
Pour slowly over cooled cake.

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