Winter Gingerbread Bundt Cake

gingerbread bundt cake | lilcupckemonkey.com

Winter Gingerbread Bundt Cake

Gingerbread spices and all things nice 🙂 . This year I did not get around to making gingerbread cookies or a house. Its a gingerbread spiced bundt cake, this one has a good punch of gingerbread spices. Rum glaze on top and if you are making it for the festivities add a few springs of crystallised rosemary Christmas trees. 

You can find the gingerbread spice mix recipe here

The bundt pan I used for this cake is from Nordicware.

gingerbread spices

The recipe for Winter Gingerbread Bundt Cake is as follows: 

Gingerbread bundt cake

Gingerbread spiced bundt cake with rum glaze and crystallised rosemary Christmas trees

Course Breakfast, Dessert
Cuisine American
Keyword Bundt cake, christmas, Gingerbread, rosemary
Prep Time 1 hour
Cook Time 1 hour
Servings 8

Ingredients

Crystallised Rosemary Christmas trees

  • 10 sprigs Rosemary Springs
  • 100 gm White granulated sugar ½ cup
  • 125 ml Water ½ cup
  • 50 gm White granulated sugar (for coating) ¼ cup
  • gold edible glitter (optional)

Bundt Pan Prep

  • 30 gm Salted Butter 2 tbsp
  • 2 tbsp All purpose Flour

Gingerbread Bundt Cake

  • 225 gm Salted Butter 1 stick
  • 80 ml Canola oil ⅓ cup
  • 300 gm Dark Brown Sugar 1½ cup
  • 6 XL Eggs
  • tsp Gingerbread Spice Mix
  • 50 gm Molasses 3 tbsp
  • 30 gm Golden syrup 2 tbsp
  • 300 gm All purpose Flour 2½ cups
  • 3 tsp Baking powder

Rum Glaze

  • 125 gm Icing sugar 1 cup
  • 2 tbsp Rum
  • 1 tbsp Rosemary sugar syrup the syrup that is left over from crystallising the rosemary

Instructions

Crystallised Rosemary Christmas trees

  1. Add the sugar and water in a small pan, heat it on medium heat until the sugar is dissolved. Clip the rosemary sprigs to required sizes, I cut sprigs of 2 and 3 inch long.

  2. Remove the pan from the heat, add the rosemary sprigs. Give it a good dip in the sugar syrup.

  3. Meanwhile keep extra granulated sugar in a bowl. Remove the rosemary sprigs from the syrup and coat the syrup coated rosemary with the excess sugar.

  4. Remove carefully and let it dry on a parchment. Dust the rosemary sprigs with edible gold dust.

Gingerbread Bundt Cake

  1. Preheat the oven to 350°F / 180°C. Grease the bundt pan very generously with butter in every nook and corner (take your time doing this). Dust with flour and tap around to remove excess flour.

  2. In a bowl, add the butter, oil and dark brown sugar. Cream the butter and sugar with the paddle attachment of a stand mixer or a hand mixer or a spatula.

  3. Add and beat one egg at a time. Add the gingerbread spices, molasses and golden syrup.

  4. Sift the flour and baking powder in small batches and mix thoroughly.

  5. Scoop the batter into the bundt cake pan and bake it for 40 minutes. Check to see if the bundt wobbles, if it does let it bake another 5 minuted. Make sure its springy to be done.

  6. Remove very carefully from the pan and let it cool on a cooling rack.

Rum Glaze

  1. In a small pan, add the icing sugar, rum and the rosemary sugar syrup.

  2. Mix thoroughly with a small spatula.

  3. If the glaze is too thick, add a tsp or 2 of cream. If the glaze is too thin, add 1 tsp of icing sugar at a time.

Assembly

  1. Pour the rum glaze over the cake and let it set. Stick a few sprigs of rosemary Christmas trees. Dust with icing sugar "snow"

You can find the tutorial for the crystallised rosemary Christmas trees here. You can also find the tutorial for making the bundt cake here.

Winter Gingerbread Bundt Cake rum glaze

Winter Gingerbread Bundt Cake snowing

Find more Gingerbread recipes from the blog 

  1. Gingerbread Bûche de Noël
  2. Madeleines 
  3. Gingerbread spice cupcakes

 

Happy Baking and Merry Christmas 

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