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Sliced orange gingerbread cake with an spiced orange glaze showing the cake crumb.
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Gingerbread Bundt Cake

This easy soft orange gingerbread cake is packed with the rich flavours of orange, molasses, ginger, cinnamon and mixed spice. A quick, simple cake perfect for the holiday season!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings16 slices
saltyginger.comMary-Lou

Equipment

  • Bundt Pan

Ingredients
 
 

Gingerbread Bundt Cake

  • 360 grams plain flour (all-purpose/standard grade)
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • mixed spice pumpkin spice
  • ½ table salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda (bicarb/bread soda)
  • 125 grams butter
  • 200 grams white granulated sugar (caster/granulated)
  • 170 grams molasses
  • 125 grams orange juice
  • 125 grams water
  • 2 eggs (large)
  • zest of an orange

Glaze/Icing

  • 150 grams icing sugar (powdered/confectioner's)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • 3-5 tablespoons orange juice or water or milk

Instructions

  • Preheat the oven to 170°C/340F or 150°C fan-assisted. Place the rack in the middle of the oven.
  • Whisk together the flour, spices, baking powder, baking soda and salt in a large mixing bowl.
    360 grams plain flour, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, 1½ mixed spice, ½ table salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
  • Melt together the sugar, butter, and molasses until smooth.
    125 grams butter, 200 grams white granulated sugar, 170 grams molasses
  • Allow to cool for about 5 to 10 minutes before adding in the orange juice, water, zest and eggs, whisk together until well combined.
    125 grams orange juice, 125 grams water, zest of an orange, 2 eggs
  • Pour the wet ingredients into the dry ingredients and whisk together until just combined.
  • Grease the bundt pan either using butter and a dusting of flour or liberally spray with a non-stick spray. Pour the cake mixture into the bundt pan and tap the pan on the kitchen counter to release air bubbles.
  • Bake the cake for 40-50 minutes (checking at the 40-minute mark) until a cake tester comes out mostly clean. Let the cake cool in the tin for 10-20 minutes before turning it out onto a wired rack or plate to cool completely.
  • Make the glaze by mixing together the icing sugar, spiced and orange juice until smooth with a pouring consistency. Pour over the cake and serve.
    150 grams icing sugar, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon, 3-5 tablespoons orange juice or water or milk

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

The sugar, butter, and molasses can be melted together on the stove top or within a heat-proof bowl or jug in the microwave.
If using the juice of the orange, simply top up the juice with water until you have 250 grams of liquid.

Nutrition

Serving: 1slice | Calories: 270kcal