Gingerbread Bundt Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This gingerbread bundt cake is rich with molasses and warm spices, drizzled with a toffee sauce made from rum and maple syrup. It's soft, moist, and keeps well for several days. A sophisticated holiday or winter dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 ¾ cups (350g) flour (plain / all purpose)
- 1 ⅔ cups (350g) sugar (dark or light brown)
- 2 tsp ground ginger (see notes for spices)
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda ((baking soda))
- ½ tsp salt
- ¾ cup + 1 heaped tbsp (200g) unsalted butter ( or margarine softened)
- 3 large eggs (room temperature)
- 2 tbsp regular molasses ((or treacle))
- 1 tsp orange zest ((optional))
- ¾ cup (180 ml) whole milk
- 1 ½ tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 cup (120g) powdered sugar ((icing sugar))
- 1 tbsp maple syrup
- 1 tbsp golden rum (or water)
- 1 tsp vanilla bean paste
- 3-4 tbsp water (or as needed)
- gingerbread cookies
- festive sprinkles
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
- 15m
- Cook
- 50m
- Sodium
- 318mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 243mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.