This gingerbread bundt cake is soft and full of rich flavors, such as orange, molasses, ginger, cinnamon, and warm spices.

It’s a simple and quick dessert that’s just right for the Fall or Holiday season.

I already know it’s going on my Christmas baking list! This recipe makes the most of fresh citrus and the cozy spices we love during winter.

The holidays are a time for treats filled with comforting spices, whether cakes, biscuits, or cookies. This gingerbread cake captures all the festive feelings in one easy-to-make bake.

Don’t forget to check out my Rich Christmas Cake!

What is Gingerbread?

Gingerbread is a treat made from cakes or cookies flavored with spices like ginger, cloves, nutmeg, and cinnamon.

Instead of relying only on sugar, it often uses molasses or honey, giving it a rich and unique taste.

The history of gingerbread traces back to Armenia, where it is believed to have been introduced to Europe a very long time ago.

Over time, these spiced sweets spread across the continent, becoming a cherished tradition in many regions.

In England, gingerbread can be either a soft cake, like a classic recipe, or a crisp cookie shaped like gingerbread men, a design linked to Queen Elizabeth I’s court.

In other parts of Europe, gingerbread takes different forms. The Dutch and Belgians enjoy ontbijtkoek or peperkoek, while in Germany, it’s known as Lebkuchen.

Ingredients

These are the ingredients used in this recipe.

Plain Flour: Also known as all-purpose flour, it has a protein content of 9.5% to 12%.
Baking Powder and Baking Soda: These help the cake rise. To test freshness, pour boiling water over ¼ teaspoon; if it fizzes, it’s still fresh.
Butter: Adds richness and moisture to the cake. New Zealand butter, with about 82% butterfat, is similar to European butter.
Spices: Ground ginger, cinnamon, and mixed spices (or pumpkin spice as a substitute) give the cake a warm, spiced flavor.
Orange Juice and Zest: Add a fresh citrus taste that complements the spices.
Water: Ensures the cake stays moist.
Molasses: Contributes a rich flavor but can be replaced partially or entirely with golden syrup or maple syrup.
Eggs: I use size 6 New Zealand eggs, comparable to large eggs in Australia and South Africa, or medium eggs in the US and Europe.
Vanilla Extract: Enhances the flavors of the other ingredients and is a staple in desserts with eggs.

Process of Making Gingerbread Cake

Start by setting your oven to 170°C (340°F) or 150°C if you’re using a fan setting, and place the rack in the center.
In a big bowl, combine the flour, baking powder, baking soda, salt, and spices, giving them a good whisk.
In a separate bowl, mix the sugar, butter, and molasses until the mixture becomes smooth. Let it sit for a few minutes to cool down, then stir in the orange juice, water, orange zest, and eggs. Whisk everything until it blends nicely.
Now, pour the wet mixture into the bowl with the dry ingredients and gently mix them until they come together.
Prepare your bundt pan by greasing it with butter and dusting it with flour, or simply spray it generously with non-stick spray. Pour the cake batter into the pan and gently tap it on the counter to remove any air bubbles.
Bake the cake for about 40 to 50 minutes, checking around the 40-minute mark. It’s done when a tester comes out mostly clean. Let the cake cool in the pan for 10 minutes before turning it out onto a rack or plate to cool completely.
For the glaze, stir together icing sugar, spices, and orange juice until it’s smooth and easy to pour. Drizzle it over the cake before serving.

Storage and Freezing

You can keep this cake fresh for a few days by storing it in a sealed container at room temperature.

If you need to save it for longer, wrap it well and place it in an airtight container before freezing. It can stay good in the freezer for up to two months.

Rate & Review

If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5 star rating would be much appreciated.

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