Description
A moist and flavorful Bundt cake with the warm spices of gingerbread and tart cranberries.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries, roughly chopped
- 1/2 cup chopped pecans (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a small bowl, whisk together the buttermilk.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped cranberries and pecans, if using.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
Notes
- Ensure your buttermilk is at room temperature for best results.
- If using frozen cranberries, do not thaw them before adding to the batter.
- The glaze can be made thicker or thinner by adjusting the amount of milk.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cranberry gingerbread bundt cake, gingerbread cake, cranberry cake, holiday cake, spiced cake, Bundt cake recipe