Fresh Gingerbread Bundt Cake

This Fresh Gingerbread Bundt Cake is a perfect holiday dessert, and makes a great edible gift for a friend, coworker or neighbor! 

My kids absolutely love ginger. From Ginger Lemon Honey Tea and Carrot Ginger Soup to Stir-Fried Brown Rice Chinese Noodles, we go through our fair share of fresh ginger. This Gingerbread Bundt Cake recipe is chock full of fresh ginger and is absolutely delicious! I was initially wary of 1/2 a cup of fresh ginger being too much for a cake, but the flavor mellows with baking and totally makes this recipe what it is -- the rich sweetness of molasses combined with the distinctive zip of ginger in each moist bite is totally insane tasting.

I gave the kids a big slice of this cake for their after school snack and they said it was the best thing I've ever made. Yes they've said that to me before about other things I've made, but this time I think they really meant it! I think I may agree too. There's something special about the cake - you've got to try it!

I have a couple tips for you when you make this cake. First of all, get yourself a good grater to mince the ginger with. It makes a huge difference and goes so much faster. Also, in case you didn't know, you can peel the ginger with the back of a spoon! It's super easy. Next, and I cannot stress this enough, DILIGENTLY grease your pan so that the cake doesn't stick and let it cool completely before you try to get it out. There's nothing worse than a delicious cake that ends up in pieces!

Baking during the holidays is so much fun. The kids always get involved and fill up the kitchen with their little smiles while we decorate sugar cookies or pour cake batter into a pan. If you're looking for some fun desserts to get you in the spirit try these Holiday Chocolate Chip Sprinkle BarsCake Mix Sprinkle CookiesCinnamon Streusel Coffee Cake or these Sugar Cookie Trees!

Let me know what you think of this Gingerbread Bundt Cake! It's one of my all time favorites!

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Fresh Gingerbread Bundt Cake

Prep Time: 15 mins Cook Time: 60 mins

nut free

Ingredients

  • 3 3/4 cup all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoons ground cloves
  • 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups canola, vegetable or peanut oil
  • 1 cup water
  • 1 tablespoon baking soda
  • 1/2 cup packed, peeled and minced ginger
  • 3 large eggs, beaten
  • 1/2 teaspoon salt

Preparation

1. Preheat oven to 350°F. Liberally butter and flour a 10-inch bundt pan.

2. In a large bowl, sift together the flour, cinnamon, cloves and salt. In a separate large bowl, whisk together the molasses, sugar and oil.

3. In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger.

4. Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan.

5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan, about an hour, before removing. Use a knife to gently cut between the cake and bundt pan to help loosen the cake before placing on a large plate. 

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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33 comments

  • Brooke

    Any idea how much ginger to use if you're NOT using fresh?

    Thanks!

    leave a comment

    • Catherine

      Ground ginger is so potent that you only need about an eighth of what you would use in fresh. So for this recipe you would use about 1 tablespoon, maybe 1 1/2 tablespoons. The fresh ginger is what really makes this recipe, though!

      leave a comment

  • Nicole

    Any way to cut the amount of sugar, or use agave/honey instead of refined white sugar?

    leave a comment

    • Catherine

      You could try using agave or honey. Use 1/2 the amount of the sugar called for... so 3/4 cup honey/agave, but you'll also need to increase the flour by 1/2 to 3/4 cup!

      leave a comment

  • Katie

    I don't have fresh ginger can I substitute it for ground ginger? If so, how much? Thanks!

    leave a comment

    • Catherine

      I would suggest going out and getting some fresh ginger because it really makes this dish! Ground ginger has such a different flavor. If you're going to use ground, then you'll only need a very small amount. I would say 1 to 1 1/2 tablespoons!

      leave a comment

  • Diana Eating Made Easy

    Catherine is right! Go out and get fresh ginger, you will be happy you did. Thanks for this great recipe!

    leave a comment

  • Karen

    Could i use the \"fresh\" ginger in a squeeze tube that comes already ground in the produce department?

    leave a comment

    • Catherine

      I'm not sure about that because I think it is a paste and not really minced... you could definitely try it though!

      leave a comment

  • Sara

    This looks amazing. I have never ever used fresh ginger before so this seems like the perfect time to try. Can you tell me how to work with ginger? I don't know where to begin!!

    leave a comment

    • Catherine

      Here is a video on how to peel ginger. That's the first step in working with it! http://b12.ba4.myftpupload.com/2009/01/03/how-to-peel-ginger-video/

      leave a comment

  • Laura

    I want to try this for our Christmas dessert. I would love to have a pretty glaze or icing of some sort instead of just the cake showing. any ideas?

    leave a comment

  • Julie

    This sounds great and I'd like to try it, but I've never used fresh ginger before. Are you talking about ginger root or candied ginger? What part of the grocery store do they carry this? In the produce section? Thanks so much!

    leave a comment

    • Catherine

      Ginger root and it is in the produce section! Here is a video on how to peel ginger, it'll also show you what it looks like! http://b12.ba4.myftpupload.com/2009/01/03/how-to-peel-ginger-video/

      leave a comment

  • Sandy

    Where do you get these ingredient?

    leave a comment

    • Catherine

      From the local grocery! Fresh ginger can be found in the produce section, usually near the ginger! Here is a video to show you what ginger looks like and how to peel it: http://b12.ba4.myftpupload.com/2009/01/03/how-to-peel-ginger-video/
      Molasses can be found in the baking aisle or near the maple syrup!

      leave a comment

    • Bijender

      Catholic Higher recognizes the stegtrnh Catholic Health to the list of the 100 SDI HIM nationally, first in New York and tertiary form in the North East 30th jumped in the new report from the 51st Catholic Health in the 2010 survey, an improvement of 21 places.

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  • Vivian

    Hi! I don't have a bundt pan and I was wondering if I could use a square metal pan, rectangular pyrex glass or muffin pan instead? Would cooking time and temp be the same?

    thanks so much!

    leave a comment

    • Catherine

      I think any of those would work! Keep the temp the same, just check it around 40 minutes for a cake pan and around 25 minutes for muffins!

      leave a comment

  • Canada

    Can this recipe be made in a loaf pan? Really want to try this recipe as a Xmas gift for the cook who has everything but would rather not have to buy a bundt pan if can be made in a loaf pan.

    leave a comment

    • Catherine

      Yes! You can make this is a loaf pan! It would probably make two loaves. Follow directions exactly. I would check it at about 40 minutes!

      leave a comment

  • Jen

    I tried making this over the weekend and used blackstrap molasses. Unfortuantely it didn't taste all that great. Should I have used more sugar?

    leave a comment

    • Catherine

      Blackstrap molasses is more bitter than other types, that is probably the culprit!

      leave a comment

    • Catherine

      I just double checked the book and they even have a note to not use blackstrap molasses! So sorry! I've added that note to the recipe.

      leave a comment

  • Natalie

    I made this for my son's 2nd birthday this past weekend. He gobbled it, and so did we. I used a loaf pan, and found it needed about an hour and a half to bake. I used blackstrap molasses for the extra iron and found the taste to be earthy, rich and not as sweet, i thought it was perfect! I did ice it though, with a vanilla cream icing. Thanks for all your recipes, I love them!

    leave a comment

  • Sandy

    Horrible. I followed the ingredients and directions to the letter. It was in the oven for an hour and a half. It totally stuck to the prepared pan and still wasn't done in the center. Plus the taste was bitter. It fell apart when I tried to take the cooled cake out of the pan. I was hoping to salvage it in a cobbler or something but the taste was horrible. This is the ONLY time I have ever thrown out a whole cake. I've been baking for years, my oven's temp is fine and my ingredients are all fresh. I was really looking forward to this, but it just didn't work.

    leave a comment

    • Catherine

      Oh no! What kind of molasses did you use?

      leave a comment

  • Lisa

    Fantastic! It took 1 hour, with convection on. I have a good oven, my last one would not have cooked such a moist cake, so I understand some of the comments below. My only gripe is that the prep is a lot more than 15 minutes if you are hand mincing the ginger as I was. I will make this again.

    leave a comment

  • Michele

    It was very delicious, spicy, and wholesome tasting. I used whole wheat flour and raw sugar. I was afraid it would end up dry, but it was quite good. I will definitely make this again. Thank you

    leave a comment

  • Carrie

    This was the yummiest gingerbread I have ever eaten! So delicious & moist! I could have eaten the whole thing!

    leave a comment

  • Kathie

    I made this for my 95 year old mother in law for Christmas. She said it was too good to share. She eats very little and loves ginger so we cut it in individual servings and froze them so she can snack on it for the next month. Thanks for such a great recipe!

    leave a comment

  • Chase

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  • sosaly

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