Gingerbread bundt cake is a must for me during this season, perhaps even more so than gingerbread cookies! This is my favorite gingerbread bundt recipe ever, and this time I decided to change it up a bit and add a cinnamon rum icing to it and it was even better than I remember! I’ve made it as a layer cake before, in this Gingerbread Village Cake, but using lingonberry jam instead of the apple sauce. I figured, apple sauce is probably more accessible than lingonberry jam for most (unless you live close to a certain Swedish furniture retailer 😉 ).

How about you? What are your go-to recipes during the holidays?

GINGERBREAD BUNDT CAKE

Makes one (10 cup/2,5 liter) bundt cake

Some notes about this recipe: This is definitely my favorite soft gingerbread cake ever! I used salted butter as always, so if you’re using unsalted butter you may want to add another 1/4 tsp of salt. The icing recipe makes a lot since (I like icing!), feel free to halve the icing recipe if you know you prefer less. I’ve tried making this cake with lingonberry jam in place of the apple sauce and it works like a charm. Feel free to replace the rum with 1 tbsp of milk if you prefer that!

INGREDIENTS

Gingerbread bundt cake

200 g (1 3/4 stick) butter
360 g (2 1/2 cups) all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. flaky salt
1 tbsp. ground cinnamon
1 tbsp. ground ginger
2 tsp. ground cloves
1/2 tsp. freshly ground cardamom
4 large eggs
360 g (1 2/3 cup) granulated sugar
250 ml (1 cup) sour cream
150 ml (2/3 cup) apple sauce

Icing

180 g (1 1/4 cup) powdered sugar
2-3 tbsp. milk
1 tbsp. rum
1/4 tsp. ground cinnamon
1/8 tsp ground cloves
1 tsp. orange zest

INSTRUCTIONS

GINGERBREAD BUNDT CAKE

Preheat the oven to 175°C (350°F). Grease a 10 cup bundt pan with softened butter and dust with flour. Set aside.
Melt the butter and set aside to cool.
In a medium bowl, mix flour, baking soda, salt and spices. Set aside.
In a large bowl, beat the eggs and sugar until fluffy and lighter in color, about 2 minutes. Stir in the melted butter.
Add the dry ingredients, sour cream and apple sauce in additions to the egg mixture, beginning and ending with the dry ingredients. Stir until completely smooth.
Pour the batter into the prepared pan. Bake on the lowest rack for 40-50 minutes or until a cake tester comes out clean. Cover the cake with foil if it’s getting too much color.
Let the cake cool in the pan for 10 minutes, then unmold onto a cooling rack to cool completely.

ICING

In a medium bowl, combine all ingredients for the icing and stir until smooth.
Once the cake is cool, pour the icing over the cake. Serve!

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