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Gingerbread Bundt Cake with Maple Glaze

A moist and spicy bundt cake made by blogger Moments of Sugar is balanced with the sweetness of maple glaze.

  • 3 1/2 cups Unbleached all-purpose flour
  • 2 tablespoons Ground ginger
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Ground all-spice
  • 1 teaspoon Kosher salt
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 cup (1 stick) Unsalted butter, room temperature
  • 1 cup Domino® Dark Sugar, packed
  • 1 cup Domino® Golden Sugar
  • 1/2 cup Vegetable oil
  • 3 Large Eggs
  • 3/4 cup Molasses
  • 1 cup Buttermilk, room temperature
  • 2 cups Domino® Powdered Sugar
  • 1/4 cup Maple syrup
  • 2-3 tablespoons Milk
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Prep Time: 15 minutes / Cook Time: 65 minutes / Yields: 1 10-inch bundt cake

Step 1

Preheat oven to 350F. 

Step 2

In a large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, all spice, salt, baking soda, and baking powder. Whisk to combine well. Set aside.

Step 3

In the bowl of a stand mixer (or with a hand held electric mixer), cream the butter and Domino® Golden and Brown Sugar together for 3-5 minutes. Stream in the oil and beat for 3 minutes, until light and fluffy.

Step 4

Beat in the eggs, one at a time. Mix in the molasses and vanilla until fully combined and scrape down the sides of the bowl. 

Step 5

Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk. Do not overmix. Mix until just combined and there are no dry patches of flour.

Step 6

Prepare the non-stick bundt pan by spraying with nonstick oil spray.

Step 7

Pour batter into the bundt pan, smoothing out the top.

Step 8

Bake for 60-65 minutes, until a cake tester comes out clean. Cool for 30 minutes on a wire rack. Carefully release the cake from the pan by turning it upside down on a plate.

Step 9

To make the maple glaze, combine Domino® Powdered Sugar, maple syrup, and milk in a bowl and whisk until smooth. Pour evenly over the completely cooled bundt cake.

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Meet the Chef:

Angela Chung


Angela is a home baker and food photographer passionate about pies, chocolate, and sprinkles! Her ideal day is any Saturday in October, where you'll find her doodling in her recipe journal, waiting for hand pies to come out of the oven, with an iced coffee planted next to her. Find her creations on her Instagram and blog!