Gingerbread Bundt Cake with Eggnog Whipped Cream
This Gingerbread Bundt Cake is perfectly spiced, moist, and comes together quickly. Lightly dust with powdered sugar or serve with dollops of homemade eggnog whipped cream (recipe below) for a special holiday treat. This cake stores well at room temperature for 1 to 2 days, but is best the day it is baked. Once cool, wrap tightly in plastic wrap. The eggnog whipped cream can be prepared several hours in advance and stored in a covered container in the refrigerator.
Equipment
Ingredients
For the Gingerbread Bundt Cake:
- 2½ cups (300g) unbleached all-purpose flour
- 2½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup (200g) packed dark brown sugar
- ¾ cup (180 mL) avocado or vegetable oil
- ½ cup (170g) unsulphured molasses
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (180 mL) buttermilk room temperature
- powdered sugar for dusting
For the Eggnog Whipped Cream:
- ½ cup (120 mL) chilled heavy cream
- ¼ cup (60 mL) whole-fat eggnog *I recommend Organic Valley brand
- 1 teaspoon (4g) granulated sugar
- ½ teaspoon pure vanilla extract
- freshly grated nutmeg for garnishing
Instructions
- 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 with baking spray 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 mixing bowl, combine the dark brown sugar, oil, molasses, eggs, and vanilla extract. Mix thoroughly with a whisk until no lumps remain. Pour in the buttermilk and whisk until smooth.
- Add the flour mixture to the wet ingredients in two additions, whisking just until each flour addition 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. Do not over bake.
- Set the pan with the cake on a wire rack for 10 minutes, then invert and carefully remove the cake from the pan. Let the cake cool completely on a wire rack. Just before serving, dust lightly with sifted powdered sugar. Storage Note: 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.
- Prepare the Eggnog Whipped Cream: Combine the heavy cream, eggnog, granulated sugar, and vanilla extract in a medium deep-set bowl. Using a hand-held mixer or balloon whisk, whip the mixture until it reaches soft peaks. It will take several minutes. Storage: The eggnog whipped cream can be prepared several hours in advance and stored in a covered container in the refrigerator.
- Serve: Slice the cake with a serrated knife and serve each piece with a dollop of eggnog whipped cream. Garnish with a light grating of fresh 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 several hours in advance and stored in a covered container in the refrigerator.
Serving: 1serving, Calories: 452kcal, Carbohydrates: 58g, Protein: 5g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 300mg, Sugar: 49g