Gingerbread Bundt Cake with Ginger and Cinnamon Glaze

Organic Gingerbread Bundt Cake with Ginger and Cinnamon Glaze

recipe by feedfeed

Filled to the brim with warming holiday Simply Organic spices like cinnamon, ginger, nutmeg and cloves, this Gingerbread Bundt Cake is just the recipe you need for the busy holiday season. It comes together quickly and can be served for breakfast, dessert or for a quick snack between holiday errands!





Use organic ingredients where possible.

To Prepare the Pan:

  • 12 tablespoon flour
  • 12 teaspoon Simply Organic® Ground Cinnamon
  • 12 teaspoon Simply Organic® Ground Ginger
  • 1 tablespoon unsalted butter, softened

For the Gingerbread Cake:

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 1 tablespoon Simply Organic® Ground Ginger
  • 112 teaspoons Simply Organic® Ground Cinnamon
  • 14 teaspoon Simply Organic® Ground Nutmeg
  • 14 teaspoon Simply Organic® Ground Cloves
  • 1 cup unsalted butter, softened
  • 112 cups dark brown sugar
  • 12 cup molasses
  • 1 tablespoon Simply Organic® Pure Vanilla Extract
  • 4 eggs, at room temperature
  • 1 cup buttermilk, at room temperature

For the Cinnamon Ginger Glaze:

  • 34 cup powdered sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons whole milk
  • 12 teaspoon Simply Organic® Ground Cinnamon
  • 12 teaspoon Simply Organic® Ground Ginger


  1. Preheat oven to 350˚F. Mix 12 tablespoon flour, 12 teaspoon cinnamon and 12 teaspoon of ginger together in a small bowl. Use the softened butter to coat the entire bundt pan, making sure to get butter into all of the nooks and crannies. Take the flour and spice mixture and sprinkle it onto the buttered bundt pan. Turn the bundt pan, tapping the sides while you do so, to coat the entire thing with flour and spices. Tap the excess flour and spices into a large mixing bowl and set both aside.
  2. In the same mixing bowl that contains the excess flour and spices, add remaining flour, baking soda, baking powder, spices and salt and whisk until well combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 5 minutes. Add molasses and vanilla and beat until incorporated. Add room temperature eggs, one at a time, and beat until well combined.
  4. Scrape down sides and bottom of bowl. Add 13 of the dry ingredients followed by 13 of the buttermilk. Alternate until all of the ingredients have been incorporated.
  5. Bake for 30-40 minutes, or until the top of the cake is firm to the touch when you gently press the top. Cool for 20 minutes in the pan and then turn out onto a rack to cool to room temperature before glazing.
  6. To make the glaze, whisk all ingredients together until smooth and there are no lumps. If you find your glaze is too thick, add a bit more liquid, 1 teaspoon at a time until desired consistency is achieved. Alternatively, if your glaze is too runny, add more powdered sugar 1 teaspoon at a time.
  7. Once your cake is cooled, place a piece of parchment under the cooling rack and use a spoon to drizzle the glaze over top. Allow glaze to set for 15 minutes before serving. Enjoy!

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