Gingerbread Bundt Cake


If you’re looking for a seasonal stunner to feature at your next holiday gathering, this tall, dreamy Bundt cake fits the bill. A medley of spices — including black pepper and freshly grated ginger — infuses each bite with deep, complex gingerbread flavor, and a sour cream glaze poured on top provides the perfect finishing touch. Don’t forget the pomegranate arils — they add festive pops of texture and color that make each slice extra special.

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20 serving(s)

Total Time:
1 hr 15 mins




  • Melted unsalted butter, for greasing

  • 1 1/2 c.

    granulated sugar, plus more for coating pan

  • 3 c.

    all-purpose flour 

  • 1 tsp.

    baking soda 

  • 1 tsp.

    ground ginger

  • 1 tsp.

    ground cinnamon

  • 1/2 tsp.

    ground allspice 

  • 1/2 tsp.

    freshly grated nutmeg

  • 1/2 tsp.

    kosher salt 

  • 1/4 tsp.

    freshly ground black pepper 

  • 1/4 tsp.

    ground cloves

  • 2/3 c.

     unsalted butter (11/2 sticks), at room temperature

  • 1 tsp.

    freshly grated ginger

  • 2

    large eggs, at room temperature

  • 1 tsp.

    pure vanilla extract

  • 1 c.



  • 2 1/4 c.

    confectioners’ sugar plus more if needed, sifted 

  • 1/4 c.

    sour cream

  • 1 tbsp.

    plus 2 teaspoons heavy cream, plus more if needed

  • 1/4 tsp.

    pure vanilla extract

  • Pinch of salt 

  • Pomegranate arils, for topping

  • Freshly cracked black pepper


NUTRITIONAL INFORMATION (per serving): About 316 cal, 9 g fat (5.5 g saturated), 3 g protein, 133 mg sodium, 57 g carbohydrate, 1 g fiber

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