“🎄 Spiced Gingerbread Bundt Cake with Creamy Glaze
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1 cup buttermilk
For the Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
For the Decoration:
- Fresh cranberries, sugared or plain
- Small rosemary sprigs
- Pecan halves
- Powdered sugar for dusting
Instructions:
- Prepare the Cake Batter:
- Preheat the oven to 350F (175C) and grease a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the molasses. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Glaze:
- In a bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
- Decorate the Cake:
- Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides.
- Arrange sugared cranberries, rosemary sprigs, and pecan halves on top to mimic a holiday wreath.
- Lightly dust with powdered sugar for a snowy effect.
Decoration Tips:
- For sugared cranberries, roll fresh cranberries in a thin layer of simple syrup and then in granulated sugar. Let