Gingerbread Bundt Cake

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A moist and mild Gingerbread Bundt Cake which is easy to make and looks fabulous!

gingerbread christmas tree bundt cake on metal tray

I had been holding off on buying a Christmas tree bundt tin for many years, especially after first seeing it on one of Nigella Lawson’s Christmas shows. Why would you buy something which you could only use once a year? Well … why not?!

gingerbread christmas tree bundt cake on wooden board

Something I love about Christmas is being able to revert to tried and true favourites which become part of the family’s food traditions at this time of the year. Every Christmas, I love making my childrens’ favourite Gingerbread Sablé cookies, as well as many batches of Swiss Walnut Chrimas Cookies for the neighbours and Fruit Mince Pies for myself (no one in my family really likes them, which is more than fine by me!). These are all recipes which are made once a year and which have become special in our home for this very reason, so I finally convinced myself of a cake tin which might become part of our annual Christmas ritual.

And what a beauty it is! Like any bundt cake tin, this Christmas tree tin will make any plain cake look suddenly merry and festive. The popular Nordicware Holiday Tree Bundt Pan is not so easy to find online at the moment, either because of the busy holiday season or perhaps it is no longer in production. But when a local Swiss company advertised a very similar cake tin in its catalogue, I promptly ordered one online (and at a fraction of the cost!).

gingerbread christmas tree bundt cake with icing sugar

To christen my new cake tin, I made a simple gingerbread cake, knowing that plain cakes work best in fancy cake tins like this one. I absolutely adore gingerbread spices and, if I could, I would use them throughout the year. There are many different types of gingerbread cakes which I love to eat, especially Nigella Lawson’s Gingerbread with Lemon Icing.

But the children often prefer something more familiar and this is a simple and moist cake with mild gingerbread spices. They have been happily devouring a slice of this cake for their afternoon tea, and my son even helped himself to a large slice for breakfast the other day! (That was after eating his yoghurt and cereal, of course.)

albert menes pain d'épices

When I was making this cake, it occurred to me that this is precisely the sort of cake one should make at this time of the year if the goal is to keep calm and carry on. The cake requires only a few basic ingredients, takes mere moments to mix together, and the cake tin does all of the work in transforming it into a stunning centrepiece. Plus, if you are able to get your hands on a ready-made gingerbread spice mix, it will make your life even easier!

I found a nice gingerbread spice mix on a recent trip to France; it’s commonly sold in most French supermarkets to make pain d’épices, so I figured that it would be a reliable blend. But I imagine that most ready-made gingerbread spice mixes would work well in this recipe, particularly those intended for use in making German Lebkuchen and Speculoos cookies.

If you can’t find any ready-made gingerbread spices, my recipe below has a suggestion for making your own.

I’m wondering if there’s still time to use this cake tin again before Christmas …?

gingerbread christmas tree bundt cake with gold measuring spoons

Gingerbread Bundt Cake

5 from 4 reviews

A moist and mild Gingerbread Bundt Cake which is easy to make and looks fabulous!

  • Author: eatlittlebird.com
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6-12
  • Category: Christmas
  • Cuisine: French

Ingredients

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Generously grease a bundt cake tin with 2 litre (4 cup) capacity with vegetable oil or non-stick baking spray. Lightly flour the bundt cake tin and shake out the excess flour.
  3. Cream the butter and sugar together until light and fluffy. You can do this with a bowl and wooden spoon, but it is easiest and quickest with a handheld electric beater, or with a stand mixer and flat paddle attachment, on medium speed.
  4. Measure the flour, baking powder, salt, and gingerbread spices into a bowl.
  5. Add the eggs to the butter and sugar, one a time, followed by a tablespoon of the flour mixture to prevent the batter from curdling.
  6. Once all of the eggs have been incorporated into the batter, lightly mix through the remaining flour mixture, together with the vanilla extract and milk.
  7. Pour the batter into the prepared bundt cake tin, and give it a few taps on the kitchen counter to make sure the batter has settled into all of the grooves of the cake tin.
  8. Bake for 50-60 minutes, or until a skewer inserted in the thick part of the cake comes out clean.
  9. Leave the cake to cool in the tin, on a wire rack, for about 10 minutes before carefully inverting the cake onto another wire rack to cool completely.
  10. Dust with icing sugar before serving.

Kitchen Notes

I use a French gingerbread spice mix for pain d’épices which contains cinnamon, cloves, nutmeg, mace, cardamom, and ginger. A German gingerbread spice mix for Lebkuchen, or even a Speculoos spice mix, would also work well in this recipe.

VARIATIONS
If you can’t find any ready-made gingerbread spice mix, I would suggest using the following for this recipe:
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Calories: 308
  • Sugar: 19.2g
  • Sodium: 29.3mg
  • Fat: 16.7g
  • Carbohydrates: 35.8g
  • Fiber: 0.8g
  • Protein: 4.6g
  • Cholesterol: 101.5mg

Did you make this recipe?

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8 comments on “Gingerbread Bundt Cake

  1. Iman Kobeissi 18 December 2017

    First of the all, this cake is gorgeous!! And sounds delish, perfect for holiday parties!

    Reply
  2. Brandi 18 December 2017

    This is so festive! Gingerbread is my fav. Love it!

    Reply
  3. Sandi 18 December 2017

    What an adorable bundt pan. I love the festive vibe!

    Reply
  4. Ginny 18 December 2017

    What a wonderful bundt pan. I would love to have that. Your cake sounds just like the kind I like too.

    Reply
  5. lisa 19 December 2017

    This is a beautiful bundt cake — so if I could turn out a special dessert for the holidays — I think I WOULD invest in it!

    Reply
  6. Lorraine Parente 9 January 2018

    What is the bundt pan (in cups) that you are using? Also, can this cake be made in a loaf and if so what size?

    Reply
    • Eat, Little Bird 19 January 2018

      Hi Lorraine,
      I have noted in my recipe that my bundt pan has a capacity of 4 cups. If you wish to use this recipe in a loaf tin, you will have to adjust the baking time depending on the size of the loaf tin. Also, unless you are using a very long loaf tin, this recipe might require at least 2 regular loaf tins.

      Reply
  7. Julia 16 April 2018

    Mmm, this sounds so good!!! Its fantastic! One of my favs!

    Reply

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