Honey Glaze Gingerbread Bundt Cake

A few days before Christmas, it was time to start posting a festive recipe here! This gingerbread bundt cake, it’s really an ideal recipe to make with the family, while waiting for the 25th (and also afterwards of course).

And yes, it's still about spices! In this season I love them, they are so comforting. Here is a nice mix of cinnamon, ginger and "four spices" to recreate that gingerbread taste that we love so much.

In the classic gingerbread recipe, molasses is often used. Since I didn't have any on hand when I made the cake, I opted for maple syrup, and it's just as delicious.

The crown shape of the bundt cake always has its effect, don't you think? Anyway, I'm still a fan of my Nordic Ware mold (I put the direct link at the bottom of the article if it catches your eye!) This mold is a little bit different in the Nordic Ware range because it is smaller than the others (6 cups instead of the usual 10 cups), it suits me better because I don't need to feed a regiment! 

To get back to the recipe, I added a honey royal icing to perfect the whole thing: don't be fooled, the whole thing is not too sweet. I made sure not to oversweeten the cake itself so that I could fully enjoy the icing. And besides, I think I should have added even more! That's saying something...

For the recipe, go to the bottom of the article!

Honey Glaze Gingerbread Bundt Cake

5 on 6 votes

The magic of the holidays ...

Amount : 6 people

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Prepare in advance 30 minutes min

Cook time 45 minutes min

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Ingredients 

• 315 g all-purpose flour
• 1 level tbsp of ground ginger
• 1,5 tsp ground cinnamon
• 0,5 tsp four spice blend, ground
• 1,5 tsp baking soda
• 1 this salt
• 2 eggs
• 170 ml Colza oil
• 80 g dark brown sugar or brown sugar
• 150 g Maple syrup
• 170 ml Hot water
• +
• 160 g icing sugar
• 2 cs milk to adjust
• 1 cs honey to adjust

Prepare in advance 

• Preheat the oven to 165 ° traditional heat.
• Sift together the flour, spices, salt and baking soda.
• Apart from lightly whipping the eggs then add the oil, maple syrup, whole sugar and mix well.
• Gradually pour the dry ingredients into the wet ingredients. Do not mix more than what is needed.
• Add hot water last, mix one last time.
• Pour the dough into a buttered and floured bundt cake mold (size 6 cups link below) and bake for about 45 min (middle or bottom of the oven). Test the cooking using a wooden pick.
• Let cool for 10 minutes before unmolding on the rack.
• Prepare the icing by mixing icing sugar, milk and honey. If too liquid add icing sugar, if not enough add milk. Pour icing over warm / cold cake using a tablespoon.

Notes

Ideally stored in an airtight container for a few days.

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