Gingerbread Bundt Cake
This elegant Gingerbread Bundt Cake is a celebration of winter flavors, pairing warm aromatic spices with a vibrant, tart pomegranate glaze. Moist and deeply flavored with molasses and brown sugar, it makes a stunning holiday centerpiece that is as delicious as it is beautiful. Perfect for festive gatherings, this cake is naturally nut-free and easy to prepare.
Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly with oil, then dust with flour and tap out the excess.
- 2
In a large bowl, sift together all purpose flour (2.75 cup), baking powder (2.5 tsp), baking soda (0.5 tsp), fine sea salt (0.5 tsp), ground ginger (2.5 tsp), ground allspice (0.5 tsp), ground cinnamon (1 tsp), ground nutmeg (0.75 tsp), and cloves ground (0.25 heaping).
- 3
Make a well in the center of the dry ingredients and pour in unsweetened milk (1 cup), sunflower oil (0.75 cup), molasses (0.5 cup), organic brown sugar (1 cup), and pure vanilla extract (1.5 tsp).
- 4
Using an electric mixer on slow speed, blend the mixture until a smooth, thick batter forms, ensuring you scrape down the sides with a rubber spatula.
- 5
Pour the batter into the prepared pan and bake for 40 to 45 minutes until the cake is firm and springs back when touched.
- 6
To prepare the glaze, whisk powdered sugar (2 cup) with lemon juice (1 tbsp) and pomegranate juice (4 tbsp) until glossy, sticky, and pourable.
- 7
Allow the cake to cool until easy to handle, carefully invert it onto a cooling rack, and drizzle with the pomegranate glaze.
Nutrition Facts
Per portion