A moist and mild Christmas Gingerbread Cake which is easy to make and looks fabulous! Recipe with step-by-step photos.
CAKE PAN SIZE
The cake pan I have used in the accompanying photos has a capacity of 2.25 litres/9 cups. If you are using the Nordic Ware Holiday Bundt Tree Pan or Nordic Ware Pine Forest Bundt Pan, they also have a 2.25 litre/9 cup capacity.
INGREDIENTS AT ROOM TEMPERATURE
As for all cakes, make sure all of your ingredients, including the eggs and milk, are at room temperature before using.
GINGERBREAD SPICE MIX
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.
HOMEMADE GINGERBREAD SPICE MIX
If you can’t find any ready-made gingerbread spice mix, I would suggest using the following homemade gingerbread spice mix for this recipe:
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/gingerbread-christmas-tree-bundt-cake/