Gingerbread Bundt Cake


Bundt cakes are such funny cakes. As I was making the bundt cake, I began to question who was the wise man that made such a fun shaped cake tin. Well, I still don’t know who that person was. What I do know, is that the bundt cake is based on a traditional European cake but was popularized in the US in the ’50s and ’60s.

This cake was made for both Alphabakes and Tea Time Treats, with Alphabakes’s giving me the letter G this month (so ginger!) and Tea Time Treats’s having a free for all.

This bundt actually seemed more breakfasty to me than anything, so it has provided me a week’s worth of breakfast. It’s pretty dense, but the flavor is great and gingery with a bit of citrus!

Gingerbread Bundt Cake
(original source)

3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 cup vegetable oil
3/4 cup brown sugar
1/3 cup maple syrup
4 large eggs
1/2 cup plain yogurt
1 cup milk
1 tsp vanilla extract
1 cup powdered sugar
1 tsp orange zest
3 tbsp milk


  1. Preheat oven to 350 and grease a bundt tin.
  2. In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
  3. In another bowl, beat together the vegetable oil, sugar, syrup, eggs, yogurt, milk, and vanilla.
  4. Fold the dry ingredients into the wet ingredients. Pour into the bundt tin.
  5. Bake for 60 minutes.
  6. Remove the bundt from the oven and let cool. Then remove from the tin and cool longer.]\
  7. In another bowl, mix together the ingredients for the glaze. I prefer the glaze to be thinner. If you want it thicker, add less milk.
  8. Pour the glaze over the cake.

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One response

  1. I love bundt cakes – they always look so pretty and everyone goes “wow”. Great idea making a gingerbread cake and I’m glad it provided a decent breakfast for a while! Thanks for entering AlphaBakes.

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