Spiked Pumpkin Gingerbread Bundt #BundtBakers

This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn. 

This month I’m hosting our Bundt Bakers event and I chose the ingredient/theme pumpkin because as much as I object to pumpkin flavored things while it’s still summer, come October, I’m ready! 

As I mentioned many moons ago, when I shared my gingerbread muffins with honey ginger glaze (topped with crystallized ginger because why do things halfway?) gingerbread is a seasonal favorite at our house. It is the harbinger of fall, even as the air is still way too hot and the orange- and red-hued leaves are yet to make an appearance.

Spiked Pumpkin Gingerbread Bundt

This recipe is adapted from a spice cake on the NordicWare website to fit a 9-cup Bundt pan. You can certainly use a 10-cup Bundt pan also. 

Ingredients

For the batter:

2 cups or 250g flour, plus extra for the pan

2 teaspoons ground ginger

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup or 200g brown sugar

1 cup or 200g sugar

1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling!)

1/2 cup or 120ml molasses

3 eggs

1/2 cup or 113g butter, melted and cooled, plus extra for the pan

For the rum butter glaze:

1/2 cup or 113g butter

1 cup or 200g sugar

1/4 cup or 60ml dark rum

1/4 cup or 60ml water

1/4 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Prepare your 9-cup Bundt pan by greasing it liberally with butter and then coating it with flour. In case you are curious, mine is the NordicWare pan Harvest Leaves. <affiliate link.

In a large bowl, whisk together the flour, ginger, baking powder, baking soda, cinnamon and salt. Set aside.

In another large bowl, whisk together the sugars, pumpkin puree, molasses, butter and eggs.

Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. Do not overmix!

Pour the batter into your prepared Bundt pan and smooth out the top. 

Bake the Bundt for 50-55 minutes or until a toothpick placed in the center comes out clean. 

Meanwhile, make the rum butter glaze. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 5-7 minutes stirring constantly. 

Remove from heat and cool slightly.

When the Bundt is done, remove it from the oven and leave in the pan to cool for about 5-7 minutes. Loosen the edges with a toothpick and turn the cake out onto a serving platter. 

Generously brush cake with the rum butter glaze. 

Put the rest of the glaze in a tiny pitcher so people can add more to their slices as desired. 

Enjoy! 

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today! 

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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Weicher Lebkuchen – Soft German Gingerbread #BundtBakers

This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.

I was keen to find a gingerbread recipe that was different from the normal gingerbread I usually make for this month’s Bundt Bakers theme of International Holiday Bundts. So I headed over to ChefKoch.de, a German language recipe site. It’s always a fun adventure to search in a language I don’t speak. I do a lot of back and forth with Google Translate. When I came across this weicher lebkuchen or soft gingerbread I couldn't wait to give it a try.

The original recipe was shared by member Junifloh which apparently translates to June Flea. S/he baked his/hers in a rectangular cake pan. I baked mine, as you can see from the photos, in my Nordic Ware mini Bundt pan, filling the holes about three-quarter full. Despite my attempt to downside the recipe, the batter made 17 mini Bundts.

Weicher Lebkuchen - Soft German Gingerbread

This recipe is adapted from one on ChefKoch, translated with the help of Google Translate. The original call simply for gingerbread spice so I looked up a recipe for German gingerbread spice and created my closest approximation. If you have ready mixed spices, go ahead and use those, of course. If not, use the spice amounts in the parenthetical list (OR) in the ingredients.

Ingredients
2 1/4 cups or 280g flour
1 cup or 200g sugar
2 2/3 oz or 75g dark chocolate
1 3/4 oz or 50g toasted hazelnuts, roughly chopped
3 rounded tablespoons gingerbread spice
(OR
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel)
1 teaspoon baking powder
1/2 teaspoon salt
zest 1 lemon
2 large eggs
1 cup or 240ml milk
2/3 cup or 150g butter, melted and cooled, plus extra for buttering pan
2 tablespoons honey
1 teaspoon vanilla extract

For the glaze:
1/2 cup or 65g powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
Pinch salt

Optional to decorate: sprinkle of cinnamon

Method
Preheat your oven to 350°F or 180°C and prepare your mini Bundt pan by brushing it with melted butter and set aside.

Grate the chocolate bar with the small side of your grater or a microplane.

Mix the flour, sugar, grated chocolate, hazelnuts, gingerbread spice(s), baking powder and lemon zest in a large bowl.

In another smaller bowl, beat your eggs then whisk in the milk, softened butter, honey and vanilla.

Pour the wet mixture into the dry mixture and stir  until well combined.

Spoon into your prepared mini Bundt pan and bake for 20-25 minutes in the preheated oven.

Remove the pan from the oven and leave to cool until the mini Bundts are cool enough to handle. Transfer them to a wire rack and put the pan under your cold water faucet to cool off the pan completely. Butter 5 or 6 of the Bundt pan cups and fill them with the balance of the batter. Bake as with the first full batch for 20-25 minutes.

While the mini Bundts are cooling, mix together the glaze ingredients. Once they are completely cool, you might want to trim the bottom of the mini Bundts so they stand up straight. (The cut bits make a great snack!) Use a plastic bag with a corner cut off or piping bag to drizzle on the glaze.

Sprinkle with pinches of cinnamon, if desired.

Enjoy!

Check out the link list of international holiday Bundts the rest of our group is sharing! Many thanks to this month's host, Felice of All That's Left Are The Crumbs.

• Bundt Cake of Squashed Pumpkin from Merce`s Cake
• Chocolate Malai Bundt Eggless Cake from Sneha's Recipe
• Dutch Speculaas Bundt Cake from Tartacadabra
• Potica from All That's Left Are The Crumbs
• Vegan Panettone Bundt Cake from Katin špajz
• Weicher Lebkuchen – Soft German Gingerbread from Food Lust People Love
• White Chocolate Cream Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Pin these Weicher Lebkuchen – 

Soft German Gingerbread Mini Bundts!

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Orange Cranberry Gingerbread #BakingBloggers

Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.

When my girls were little, we loved baking gingerbread as an afterschool snack, especially in the weeks leading up to the Christmas holidays. It wasn’t just that we liked eating gingerbread, well, maybe that’s why the girls liked baking it, but my favorite part, not being much of a sweet eater, was the delightful aroma that filled the house.

Ginger, cinnamon and deep rich molasses baking smell absolutely fabulous in the oven. If you’ve never baked gingerbread, you don’t know what you are missing.

Orange Cranberry Gingerbread

I’ve adapted this recipe from one on the lovely blog Indigo Scones, but if you read Ellen’s post, she got the original recipe from Joy the Baker so I must give both credit for the inspiration.

Ingredients
For the cake:
2 1/4 cups or 280g all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup or 180ml canola or other light oil
3/4 cup or 150g granulated sugar
3 medium (or 2 large) eggs
3/4 cup or 180ml fresh orange juice
1/2 cup or 65g dried cranberries
3/4 cup or 180ml unsulphured molasses
1/4 cup or 60ml honey
zest from 1 large orange (mine weighed about 10.5 oz or 300g - big guy, lots of zest!)

To serve: powdered sugar or orange cream cheese icing

Optional but highly recommended – For cream cheese icing
8 oz or 227g cream cheese
1 lb or 450g powdered sugar
Zest 1/2 large orange
Pinch sea salt
3-4 teaspoons fresh orange juice

Method
Preheat your oven to 350°F or 180°C and prepare your 9×9-inch or 23cm baking pan by lining it with baking parchment paper. As you’ll see from the photos, mine turned out quite thick so if you couldn’t probably use an even wider pan.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.

In a large bowl whisk together the oil, sugar, and eggs until they turn thick and pale. I used my stand mixer because I already did my upper body exercises for the day swimming laps but you can certainly use a handheld whisk.

Heat your orange juice up in a small pot on the stove or in a microwaveable vessel until it is quite hot but not quite boiling. Add in the dried cranberries and set aside to soften.

Stir the molasses, honey, and orange zest in the bowl with the sugar, oil and eggs.

Now add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated.

Remove a tablespoon or so of the cranberries from the orange juice (to use for decoration) and put them between two paper towels to dry.

Add the warm orange juice and the balance of the cranberries to the mixing bowl and gently stir until the batter is smooth, not counting the cranberries. Those will all sink to the bottom so keep that in mind as you pour the batter into your pan.

Pour the batter into your prepared pan. Try to distribute those cranberries at the bottom as evenly as you can.

Bake in the preheated oven for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. I made the mistake of trying to turn my pan halfway though and the middle sunk a little bit. Just leave it alone and yours should be fine.

Cool completely on a wire rack. Sprinkle with the reserved cranberries and powdered sugar to serve or if you want to push the boat out, make the orange cream cheese icing.

In the bowl of your stand mixer or with electric beaters in another mixing bowl, beat the cream cheese, sugar and salt, along with the orange zest, until it is all well combined and lump-free.

Add just enough fresh orange juice, beating well in between additions, until you reach spreading consistency. Mine took about 3 teaspoons.

Spoon the icing on top of the gingerbread and spread it to the edges, letting just a little bit hang down the sides. Sprinkle on the reserved cranberries.

Cut into squares to serve.

Enjoy!

This month's Baking Bloggers theme is, I'm sure can guess by the list below: Gingerbread! Many thanks to our host Sue from Palatable Pastime and her able co-manager, Wendy of A Day in the Life on the Farm.

• Gingerbread Cake with Lemon Glaze by Sneha's Recipe
• Ginger Cream Sandwich Cake by Sid's Sea Palm Cooking
• Gingerbread Madeleines by Caroline's Cooking
• Gingerbread Men by Cook with Renu
• Gingerbread Sandwich Cookies by Karen's Kitchen Stories
• Gingerbread Cookies by Simply Inspired Meals
• Louisiana Syrup Cake (Cajun Gingerbread) by Palatable Pastime
• Russian Pryanik Gingerbread by Pandemonium Noshery
• Orange Cranberry Gingerbread by Food Lust People Love
• Piernik by A Day in the Life on the Farm
• Poussins aux Pain d'Epices by Culinary Adventures with Camilla

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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