Save yourself a lot of time and still enjoy the Holiday flavors - make bars or cakes instead of cookies! They are a Holiday Favorite.
The Christmas Holidays are the time for family and friends to come together. This delicious and moist Gingerbread Bundt Cake is perfect for a family and friends gathering, especially with it’s deliciously vintage Old Fashioned Cocktail Garnish. And, the shape of the rounded top of the Bundt is perfect for showing off the Old-Fashioned Cocktail Garnish.
To get the Old-Fashioned Cocktail flavor and appearance, once you’ve covered the baked and still warm Bundt cake, garnish it with orange zest and maraschino cherries.
This recipe fits a 10-12 cup Bundt pan, but also will accommodate two 6” Bundt pans. Either way it will serve 10-12.
Preheat your oven to 350F degrees
Prep our Bundt baking pan:
- Lightly brush soft butter all over the inside of the pan, making sure to cover all the crooks and crannies.
- Dust the entire inside of the pan with flour.
- Turn the pan over and tap out the excess flour into your garbage container.
Gather your Bundt cake Ingredients:
¾ C Butter, soft (1 1/2 sticks)
1 ½ C Brown sugar, dark
2 Eggs
1 Egg yolk
½ C Molasses
2 ¾ C Flour
2 t Ginger, ground
2 t Cinnamon, ground
½ t Cloves, ground
½ t Allspice
1 t Nutmeg, ground
½ t Salt
¼ t Baking soda
1 t Baking powder
1 C Water
Gather the Glaze Ingredients:
½ C Bourbon
¼ t Ginger, ground
¼ t Cinnamon, ground
1 C Powdered Sugar
Gather up your Garnish Ingredients:
1-2 T Orange zest
10-12 Maraschino cherries, halved
Mix and bake the Bundt cake:
- With an electric beater, beat the butter and brown sugar until fluffy.
- Add the eggs one at a time and beat before adding the next one. Just beat in until combined.
- Add and beat in the molasses just until combined.
- Sift together the dry ingredients – flour, spices, baking powder, baking soda and salt.
- Alternately, add the flour mix and water into the molasses mixture. Just beat until combined. Do not overbeat.
- Pour the batter into the prepared 10-12” Bundt pan or two 6” Bundt pans.
- Bake in 350F degrees preheated oven for 55-65 minutes for the 10-12” Bundt pan. Or, Bake at 350F degrees preheated oven for 40-45 minutes for the two 6” Bundt pans.
- Test them with the clean toothpick test for doneness. After you stick the toothpick in the middle of one side of the cake, and the toothpick comes out clean, it’s done. Don’t overbake.
- Let cool on top of the stove for 10 minutes.
- Loosen and turn over so the cake(s) come out. I use the slim curved end of my orange-colored orange peeler to loosen up the edges. It works very well in the crevices without tearing the cake.
Stir up the glaze:
- Mix all the glaze ingredients in a bowl. Heat it up a little in the microwave if it’s too thick to drizzle. Add more liquid or powdered sugar if the glaze is too thick or too thin.
- Pat dry the halved maraschino cherries on a towel.
- Drizzle the glaze over all the warm cake while warm.
- While the glaze is still wet, garnish it with the maraschino cherries and orange zest.
Frost it as an option:
- If you are frosting or piping frosting onto the cake instead of glazing it, wait for the cake to cool completely. I even chill it for at least an hour before frosting it with icing or cream cheese frosting.
- Another option is to glaze the cake. Then pipe dollops of frosting around the top of the cake. Place the cherries and orange zest on top of the frosting spots.
There are so many ways you can garnish your Gingerbread Bundt Cake for the holidays. Top it with your favorite flavors and “Bake your own Memories!”
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