Ginger Spice Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, spiced bundt cake flavored with fresh and ground ginger, cinnamon, nutmeg, and cloves. Served warm with a rich brown sugar and brandy sauce. A festive holiday dessert with warming spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup buttermilk (at room temperature DIVIDED)
- 2 large eggs (at room temperature)
- 1 large egg white (at room temperature)
- 1-2 teaspoon ginger paste (*see notes)
- 1 1/2 teaspoon vanilla
- 2 3/4 cups cake and pastry flour (whisked **see notes)
- 1 2/3 cups white granulated sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoon ground ginger
- 1 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt (less if using salted butter)
- 3/4 cup unsalted butter (at room temperature)
- 2/3 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
- 1 Tablespoon brandy or rum (or 1 tsp vanilla)
- Pinch salt
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 177mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 46mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.