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+ servings
Sliced orange gingerbread cake with an spiced orange glaze showing the cake crumb.

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


  • Bundt Pan


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


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


  • 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.


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.


Serving: 1slice | Calories: 270kcal