Name: Gingerbread Bundt Cake
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; McCormick® Ground Allspice; SIGNATURE SELECTS Ground Cloves; O Organics Nutmeg, Organic, Ground; Reich Family Kitchen Cocoa Bombs; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Dorot Gardens Crushed Ginger; Challenge Butter, Unsalted, European Style; Steen's Dark Molasses; Cake Mate Sugar, Blue; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; O Organics Milk, Low Fat, Organic; O Organics Sugar, Organic, Powdered; El Guapo® Whole Cinnamon (Canela Entera)

For the cake:

Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees.

In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.

Slowly beat in the milk. Add the flour mixture and beat until just combined.

Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 20-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

For the glaze:

Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. If you want the glaze thinner, add another tablespoon or so of milk.

Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.

Gingerbread Bundt Cake

Serves 8

0 mins total

What you need

For the cake:

For the glaze:

How to make

For the cake:

For the glaze:

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