Perfectly spiced gingerbread bundt cake served with a homemade eggnog whipped cream. A festive and simple holiday cake that can be made without a stand or hand-held mixer!
For the Cake
2½cups (300 g)unbleached all-purpose flour
¾teaspoonDiamond Crystal kosher salt
1cup (210 g)packed dark brown sugar
¾cup (180 mL)vegetable oil
½cup (170 g)unsulphured molasses
3large eggsroom temperature
2teaspoonspure vanilla extract
¾cup (180 mL)buttermilkroom temperature
powdered sugarfor dusting
For the Eggnog Whipped Cream
½cup (120 mL)chilled heavy cream
¼cup (60 mL)whole-fat eggnog *I highly recommend Organic Valley brand
1teaspoon (4 g)granulated sugar
½teaspoonpure vanilla extract
freshly grated nutmegfor garnishing
Prepare the Gingerbread Bundt Cake: Preheat the oven to 350°F (175°C) with a rack in the center position. Generously grease a 10 or 12-cup bundt cake pan and set aside.
In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, cloves, allspice, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the dark brown sugar, oil, molasses, eggs, and vanilla extract. Mix until no lumps remain. Pour in the buttermilk and whisk until smooth.
Add the flour mixture to the wet ingredients in two additions, whisking until the flour is just absorbed. Using a spatula, transfer the batter to the greased bundt pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out mostly clean, a few moist crumbs should be visible.
Set the pan with the cake on a rack for 10 minutes and then remove the cake from the pan. Let the cake cool completely on a wire rack. Just before serving, dust lightly with powdered sugar.
Prepare the Eggnog Whipped Cream: Combine the heavy cream, eggnog, granulated sugar, and vanilla extract in a medium bowl. Using a hand-held mixer or balloon whisk, whip the mixture until it reaches soft peaks. It will take a few minutes.
Slice the cake with a serrated knife and serve each piece with a dollop of eggnog whipped cream and a touch of freshly grated nutmeg. Serve.
How to Store:
Once the gingerbread cake has cooled, it is best to wrap it tightly in plastic wrap for storing. It can hold at room temperature for up to 3 days; it is best served the day it is baked.
The eggnog whipped cream can be prepared a few hours in advance and held in a covered container in the refrigerator.