Gingerbread Bundt Cake

Trim your tree, sing some carols then sweeten your holiday with a Gingerbread Bundt Cake. Soft, moist and filled with the perfect mix of festive flavors, this Christmas cake is a delicious way to celebrate the season.

You can’t buy happiness. It’s for sale, but inflation is driving the price up so high that it’s making the holidays go from happy to bah humbug. Last week I settled for a freezer burnt turkey because fresh ones were selling for $70 a pop. Today, I’m the new owner of a Christmas tree missing more limbs than an octopus that stepped on a land mine. This is because the unreal price of a really nice tree is north of $600 in South Florida.

At that price, a Douglas Fir should come with a furry pair of boots from Bergdorf Goodman. Never mind that I live 9 miles from the beach and have absolutely no need for boots. It’s the principle that counts. Especially when I can buy a plane ticket to somewhere woodsy, chop down my own damn tree, disguise it as checked baggage and still fly back to Ft. Lauderdale for less than a tree at my local farmer’s market.

This is why Christmas is stressful. My bank account should be empty from splurging on rum-filled coconuts, not a sappy tree from North Carolina. Sap leads to sticky fingers and nobody likes sticky fingers unless they’re covered in molasses. Take it from someone who knows sticky, I could lick my keyboard and find trace evidence of molasses. Sweet, syrupy and often spilled on my hands, molasses is a must-have ingredient for holiday baking.

True, you can’t buy happiness but you can bake it in a bundt pan. Made with molasses, festive spices and dark brown sugar, this Gingerbread Bundt Cake recipe is a delicious way to celebrate the season. Save the cookies for Santa then make this grownup dessert as a gift for yourself. Even if you’re on the naughty list this year, you deserve a slice of cake.

Before sharing the recipe for Gingerbread Bundt Cake, here are a few tips and tricks to help you out:

This recipe calls for unsulphured molasses (I used Grandma’s brand). Above all, do not substitute blackstrap.

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser cake than the moist, tender cake you get from properly measured flour.

For best results be sure all ingredients (butter, eggs and yes, even buttermilk) are at room temperature before beginning.

If you don’t have buttermilk, you can make a sour milk substitution by stirring 1 teaspoon of fresh lemon juice into 1 cup of whole milk and letting it set for 5 minutes before use.

Even if your bundt pan has a nonstick surface, always grease and flour every nook and cranny.

Cool cake in the bundt pan for 10 minutes after removing from the oven. Carefully turn out onto a baking rack to cool completely before dusting with powdered sugar.

Cover tightly then store cake at room temperature up to 3 days.

Yes, you can freeze a bundt cake up to 3 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before serving.

I hope you enjoy this recipe for Gingerbread Bundt Cake. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like gingerbread bundt cake then you’ll love this Gingerbread Cake Roll Recipe. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.