This gingerbread cake boasts all the warm, nostalgic flavor of Christmas in one irresistible, crowd-pleasing dessert.
This cake is soft, moist, and perfectly spiced.
Ingredients for Gingerbread Bundt Cake
This Bundt cake is a baker’s dream.
Credit:Molly Bolton
You’ll get to use all those warming spices you have in your cupboard but rarely use.
After all, gingerbread is all about the spice.
If you don’t want to use the amaretto, substitute 1 tablespoon milk.
Credit:Molly Bolton
Finish the decoration of this beautiful cake withSugared Cranberries.
What is amaretto liqueur?
A sweet Italian liqueur, amaretto has the flavor of almonds with a hint of citrus.
Credit:Molly Bolton
This one is no exception.
The elaborate pan does the work of making the cake extra magical.
Store the cake in an airtight container up to 5 days in the fridge.
Credit:Molly Bolton
Spray a 10 to 12-cup Bundt pan with baking spray with flour.
Be careful not to overmix.
Bake the cake:
Pour the batter into the prepared pan and gently smooth the top.
Credit:Molly Bolton
Firmly tap the pan on the countertop a few times to release any air bubbles.
Add more milk as necessary, 1 tablespoon at a time, until the glaze reaches a drizzling consistency.
Spoon over the cooled cake.
Credit:Molly Bolton
Garnish withsugared cranberries, if desired.
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
