Gingerbread Bundt Cake with Eggnog Glaze
A tender and moist gingerbread bundt cake topped with an eggnog glaze. It's the perfect holiday dessert!
Servings: 12 slices
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cup brown sugar
- ½ cup granulated white sugar
- ⅔ cup molasses
- 4 large eggs
- ½ cup milk or buttermilk
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Eggnog Glaze
- 1 ½ cups powdered sugar
- 3 tablespoon eggnog
- 1-2 tablespoon milk as needed
Instructions
- Preheat the oven to 350℉. Grease a bundt pan with cooking spray and dust with flour.
- In a large bowl with an electric mixer, beat together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the molasses, eggs, and milk, and mix until well combined.
- Add the baking soda, baking powder, salt, ginger, cinnamon cloves, and nutmeg, and mix to combine.
- Fold in the flour until just combined. Be careful not to over-mix.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 50-55 minutes. The top should be golden brown and a toothpick/skewer should come out pretty clean.
- Let it cool for 20-30 minutes and then invert to remove the cake from the pan.
- Let the cake cool completely before icing.
- In a small bowl, mix together the powdered sugar and eggnog. Add milk as needed, for a drizzle-able consistency.
- Drizzle the cooled cake with the icing. Enjoy!
Notes
Don't Over Mix the Batter - it's important not to overmix the batter of this gingerbread bundt cake recipe when you are adding the flour. Just mix the flour in with a spatula until it's just combined. This keeps the bundt cake tender and not dense.
Storage - store this cake in an airtight container or wrapped with plastic wrap or foil at room temperature for 3-5 days. You can also freeze the cake prior to adding the glaze and then thaw out and add the glaze, if you want to prep it ahead of time.
Wet Ingredients at Room Temperature - I always try to have all of my wet ingredients like eggs and milk at room temperature before baking. Just set them out for 20-30 minutes prior to baking. For the melted butter, let it cool for 10 minutes prior to mixing.
Grease and Flour the Pan - Be sure to use baking spray/cooking spray or butter to grease your baking pan AND then dust with flour. This will ensure the cake comes out of step an clean!