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gingerbread bundt cake


It’s no secret that I don’t like to bake. I considered buying dessert for the German-Swiss Dinner Party. At the last minute, I caved. I was inspired to make a gingerbread cake by the beautiful gingerbread-like towns in Switzerland and Germany.


As usual, my baking experience wasn’t great. I coated the bundt pan heavily with softened butter and then coated it with flour.


Unfortunately, some of the cake STILL stuck to the darn pan. This, right here, is why I hate to bake! I really should rename this website that. Hate2Bake.com. I just looked it up and the name isn’t taken. Hmmm.


It’s OK, it all worked out because I carefully lifted out the stuck pieces and gingerly put them in place. See what I did right there, gingerly!


Along with the gingerbread, I served Swiss Hot Chocolate with Asbach brandy from Switzerland.



Gingerbread Bundt Cake

Cinnamon Whipped Cream

  • 1 cup cold whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon

Gingerbread Cake

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 1/2 cup packed dark brown sugar
  • 1 cup molasses
  • 1 cup hot water
  • 1 egg, lightly beaten
  • 2 ½ cups flour, plus more for the pan
  • 1 ½ teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Powdered sugar for dusting


Cinnamon Whipped Cream: Whip the cold cream, powdered sugar, and cinnamon with a whisk or beat with a hand or standing mixer with whisk attachments. Cover and chill until ready to serve.


Gingerbread Cake: Preheat the oven to 350 degrees. Use a brush to generously coat a nonstick bundt pan with softened butter, then dust with flour.


Cream 1/2 cup butter and brown sugar in the bowl of a standing mixer until light and fluffy; add the egg and mix until incorporated.


In a separate bowl, combine the molasses with the hot water; slowly whisk into the butter mixture.


The mixture will look curdled, don’t worry it will smooth out.


In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.


Add these dry ingredients to the butter mixture and beat on low speed until smooth.


Scrape the batter into the prepared pan. Bake on the center rack of the preheated oven for 50 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs clinging to it.


Let cool on a cooling rack for *10 minutes, then carefully remove from the pan and continue cooling on the rack. * see end of post for note.


Slice and serve with cinnamon whipped cream and dust with powdered sugar.

Serves 12


*Note: Loyal blog follower Bonnie F, made the cake and let it cool in the pan for 10 minutes (I originally stated to let it cool for 5 minutes) and her cake came out clean as a whistle! Thanks for the tip, Bonnie!





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1 Kim { 10.20.16 at 6:33 PM }

Both were delicious !

2 Bonnie { 10.21.16 at 8:27 AM }

Monty, I want to win! Tuesday November 15th works for me but first I have to bake this cake!!

3 Sharon Williams { 10.22.16 at 3:21 AM }

Nothing says fall like gingerbread!! Love to win a class from the master!!

4 Christine Pond { 10.24.16 at 9:23 AM }

I’m thinking pre, present & post Thanksgiving treat!! Can’t wait to make this!

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