Saying so long, farewell to one hell of a year with this Gingerbread Bundt Cake with Maple Glaze! Like many people, I had my holiday plans changed around (a few times) last-minute, which meant not being able to go back to my home state of Vermont, the maple syrup capital of the country. This cake is the perfect treat to ring in a brand new year, whether you’re alone or celebrating with friends and family – hope everyone is staying safe and healthy, and here’s to a hopeful 2022!
Gingerbread Bundt Cake with Maple Glaze
Ingredients
- 2 1/2 cups all-purpose flour (300g)
- 1 1/4 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temp (113g)
- 1 cup dark brown sugar, packed (200g)
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup molasses (168g) NOT blackstrap molasses!!
- 1 cup plain yogurt
- 1/2 cup whole milk
Maple Glaze
- 1 cup powdered sugar (130g)
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1 tbsp whole milk
- 1/4 cup pecans, roughly chopped
Instructions
- Preheat the oven to 350°F. In a medium bowl, add the flour, cinnamon, baking powder, baking soda, ginger, allspice, and salt and whisk until combined. Set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugar together on medium speed until light and fluffy, scraping down the sides as necessary — it should take about 3-4 minutes if the butter is nice and soft. Add the eggs one at a time, and beating until combined. Add the vanilla and molasses and beat until the whole mix is smooth and combined.
- Slowly add half of the dry ingredients to the wet, beating on slow just until combined, continuing to scrape down the sides as necessary. Add the yogurt and the milk and beat until combined. Add the the rest of the dry ingredients and beat just until fully mixed. Grease a 10-cup bundt pan well with cooking spray, and pour the cake batter into the pan.
- Bake for 45-65 minutes (depending on your oven) until a toothpick in the center of the bundt cake comes out clean. Once done, let it cool for 10 minutes in the pan and then invert out onto a wire rack to let it cool completely before glazing.
Make the Glaze
- In a small bowl, add the powdered sugar, maple syrup, cinnamon, and milk. Whisk together until smooth and creamy. Adjust thickness to your liking by adding either more powdered sugar or milk, but make sure you do it in very small amounts, as a little goes a long way! Once the cake is cool and the glaze is done, drizzle the glaze over the cake and optionally sprinkle with chopped pecans.
- Enjoy!
Hi, may I ask why not blackstrap molasses as that’s what is available in my city. Or can I replace it with treacle?
Hello! So sorry for the EXTREMELY late reply, but I hope I can still help you out. Blackstrap molasses is boiled even longer than regular molasses, and it is very very bitter. I think you might have some success with treacle, though I think it may still be a bit more bitter than traditional molasses. I haven’t ever used treacle myself, so I can’t say for certain.