Gingerbread Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">200g dark brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">125ml molasses (or black treacle)</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">180g powdered sugar, sifted</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (9-10 inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or fine grater (for fresh ginger)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Thoroughly grease and flour your bundt pan, ensuring you reach all the nooks and crevices. This meticulous preparation is crucial for a clean release later—don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined. This thorough mixing ensures the spices distribute evenly throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and brown sugar on medium-high speed for 4-5 minutes until exceptionally light and fluffy. This extended creaming incorporates air that helps create your cake's tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure everything mixes evenly. The mixture should look smooth and slightly increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the molasses and freshly grated ginger until the batter is uniform in color and well combined. Don't be alarmed if the mixture looks slightly curdled—this is normal and will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (beginning and ending with flour). Mix just until combined after each addition—overmixing develops gluten, which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the chopped crystallized ginger by hand using a rubber spatula, ensuring it's evenly distributed throughout the batter. These little gems provide wonderful bursts of intense ginger flavor in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan firmly on the counter 2-3 times to remove any air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. The cake should feel springy when gently pressed, and you'll notice it starting to pull away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 10 minutes—any less and it may break; any more and it might stick. Then invert onto a cooling rack and carefully remove the pan. Let the cake cool completely before glazing, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cream cheese glaze, beat the cream cheese and butter until completely smooth and free of lumps. Gradually add the sifted powdered sugar, then add milk one tablespoon at a time until you reach a thick but pourable consistency. Stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place your cooled cake on a serving plate and spoon the glaze over the top, allowing it to dramatically cascade down the ridges of the bundt. For the most beautiful presentation, work slowly and deliberately, adjusting the thickness of the glaze if needed by adding more milk or powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the glaze set for about 20 minutes before serving. This cake tastes even better the next day as the flavors deepen and meld, so don't hesitate to make it in advance. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>