Gingerbread Bundt with Vanilla Glaze

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 150 min · vegetarian

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsulphured molasses
• 1/4 cup dark brown sugar
• 1 large eggs
• 1/4 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 tbsp ground ginger
• 1/4 tbsp fresh ginger, grated
• 1/4 cup crystallized ginger, finely chopped
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 cup powdered sugar
• 1/4 tbsp vanilla extract
• 1/4 tbsp whole milk

Method (tap to check — screen stays awake)

1. Heat the oven to 350F. Grease every crevice of a 10-12 cup Bundt pan thoroughly and dust it with a spoonful of the measured flour, tapping out the excess — a stuck gingerbread Bundt is a Christmas tragedy.
2. Whisk the remaining flour with the ground ginger, cinnamon, cloves, baking soda, and 3/4 tsp salt. This is a triple-ginger cake — ground for the base note, fresh for the bite, crystallized for the chew.
3. In a second bowl, whisk the molasses, brown sugar, eggs, oil, buttermilk, and fresh ginger until smooth.
4. Fold the wet into the dry just until no flour streaks remain. Toss the crystallized ginger with a pinch of the dry mixture left in the bowl and fold it in so it doesn't sink.
5. Pour into the pan and bake 50-55 minutes, until a skewer comes out clean and the kitchen smells like a Christmas market.
6. Cool in the pan exactly 15 minutes, then confidently invert onto a rack and cool 45 minutes more — glazing a warm cake just makes syrup.
7. Whisk the powdered sugar, vanilla, and milk into a thick but pourable glaze. Drizzle it over the ridges, let it set 10 minutes, and slice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook