Here is a decadent dessert recipe that delivers a divinely flavored rich cake. Gingerbread Bundt Cake with Sticky Toffee Sauce is infused with warm and toasty spices such as ginger, cinnamon, nutmeg, allspice, and cloves.
Pureed dates are the secret to this flavorful and moist gingerbread cake. They add texture and sweetness. Garnish with a drizzle of velvety Sticky Toffee Sauce, which provides a deep toffee flavor accented with a touch of orange. A perfect accompaniment to the gingerbread flavor of the moist and rich cake.
Why You'll Love This Recipe
- This is a decadent recipe that adds a festive touch to your celebration.
- The recipe is easy to put together. A variety of spices provide a rich and intense flavor.
- Dates, pitted and pureed with hot water, create a moist and deeply flavored cake.
- The sticky toffee sauce can be used as a garnish for many desserts.
- The baking cake will fill your home with a sweet and spicy aroma.
Using a Bundt Pan
One of the beauties of a bundt cake is that it can be as simple or complex as you want. The shape and design of the pan create an appealing cake whose form is part of its visual interest. Here are a couple of tips for using a bundt pan.
- Make sure to completely coat the inside of the pan with butter, shortening, or a floured pan spray such as Baker's Joy.
- If you use butter or shortening, dust the inside of the pan with a light coating of flour or cocoa powder for dark cakes.
- Do not use cooking spray. It will leave a residue on the pan that is difficult to remove.
- Use a pastry brush to get into all the crevices, nooks, and crannies.
- Only fill the pan ¾ full so that there isn't overflowing cake batter. If there is too much cake rising out and up from the bottom of the pan, the final product will be lopsided.
- Cool the cake for 10 minutes in the pan before trying to release it. After 10 minutes, place a cooling rack or a plate on the bottom of the pan and flip the cake over. Gingerly, raise the bundt pan off the cake.
- If you would like more information and tips, here is a link from Nordic Ware - https://www.nordicware.com/how-to-bake-the-perfect-bundt-tips-and-tricks/
Gingerbread Bundt Cake
There are a variety of spices used in this bundt cake recipe that provide an intense flavor.
- Pitted Medjool Dates - Chopped dates provide moisture, sweetness, and flavor
- Dry Ingredients - all-purpose flour, baking powder, baking soda, and salt
- Spices - ground ginger, cinnamon, nutmeg, cloves, and ground allspice
- Flavoring - Vanilla Extract
- Wet Ingredients - unsalted butter, granulated sugar, light brown sugar, and eggs
Delicious Toffee Sauce
- Dark Brown Sugar - Molasses in the deep brown sugar adds a deep and profound flavor.
- Unsalted Butter - Butter adds luxurious silkiness to the toffee sauce.
- Heavy Cream - Heavy cream thickens the sauce as it cooks and adds richness.
- Orange Zest - A touch of bright citrus, orange is a good partner with the gingerbread cake.
Prepare the Cake
Prep the bundt pan
It is important to prepare the bundt pan correctly so the baked cake releases easily. Brush melted butter or shortening into all the crevices of the pan, making sure to cover every surface. Add flour to the pan, rotating to distribute it evenly. Alternatively, you can use a baking spray that contains flour such as Baker's Joy.
Mixing the cake
This is a typical cake recipe that involves creaming the butter and sugars together.
- Prepare the dates by removing the pit. Cut each date into a medium dice and add to a blender or a food processor.
- Add 1 cup of boiling water to the dates and puree. Set aside to cool while you prepare the rest of the recipe.
- Combine the dry ingredients - all-purpose flour, baking powder, baking soda, salt, and spices in a medium bowl. Use a whisk to make sure the spices are thoroughly incorporated.
- Cream the room temperature butter and both the granulated and the light brown sugar together in the bowl of a stand mixer with a paddle attachment for about 5 minutes, until fluffy.
- Add the vanilla extract to the bowl and combine.
- Three eggs are added one at a time to the creamed mixture. Make sure the egg is thoroughly mixed in before adding the next. Scrape the sides of the bowl with a rubber spatula after the addition of each egg.
- Add the flour mixture in three parts alternately with the date mixture in 2 parts. You will begin and end with the flour. Stop as soon as the batter is mixed and you don't see any flour.
- Add the thick batter by the spoonfuls to the greased bundt pan. Smooth the top with an offset spatula or a knife.
- Place the cake on a rimmed baking sheet and place in the oven.
- Bake for about 50 minutes until an inserted cake tester or toothpick comes out clean.
Removing the cake from the pan
Let the cake cool for 10 minutes. Place a serving plate or a wire rack on the bottom of the cake pan. Flip the pan over and place the plate or rack on a flat surface. Gingerly, remove the pan from the cake.
Making Sticky Toffee Sauce
- Zest an orange with a Microplane or a box grater. You need 1 teaspoon of zest.
- Add butter and dark brown sugar to a small saucepan over medium-high heat.
- Stir frequently until the mix combines to a boil. Reduce to medium heat and add the heavy cream.
- Continue to stir the sauce for 10 minutes. It should start to thicken. Add the orange zest and ½ teaspoon of salt. Cook for 1 more minute then remove from the heat.
- Let the sauce cool for 5-10 minutes. Drizzle the warm toffee sauce across the cake and more onto each slice.
Absolutely! The Sticky Toffee Sauce stays fresh in an airtight container. Warm it up before serving with the Gingerbread Bundt Cake.
Yes, you can use an 8x8x2 square pan or an 8 x4x4 loaf pan as an alternative. Adjust the baking time accordingly.
Absolutely! Vanilla ice cream complements the warm gingerbread flavors of the cake perfectly. Pour the Sticky Toffee Sauce over the ice cream.
Store the cake in an airtight container at room temperature or in the refrigerator for an extended shelf life.
Divinely Rich Cake
Gingerbread Bundt Cake with Sticky Toffee Sauce is definitely a special occasion treat. Full of warm spices and a deep toffee flavor, this is a cake that is more than a dessert.
The sweet and spicy aroma of the cake baking will be a sense memory of cozy and warm family celebrations.
Here is another delicious special occasion dessert - https://tenpoundcakecompany.com/mini-pavlovas/
Gingerbread Bundt Cake with Sticky Toffee Sauce
- 1 6-cup bundt cake pan
- 1 pastry brush
- 1 blender or food processor
- 1 Mixer stand or handheld
- 1 mixing bowl
- 1 medium bowl
- 1 rubber spatula
- 1 small saucepan
- 1 microplane A box grater can be used as a substitute.
- 1 whisk
- 1 small offset spatula
- 1 sheet pan
Gingerbread Bundt Cake
- 1½ cups pitted and diced Medjool dates (9.5 ounces/269 grams/18 dates)
- 1 cup boiling water (237 ml)
- 2½ cups all-purpose flour (11.5 ounces/325 grams)(Plus 2-4 tablespoons to prep bundt pan)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 8 tablespoons room temperature unsalted butter (½ cup/1 stick/4ounce /112 grams)(Plus a 1-2 tablespoons to coat the bundt pan)
- ½ cup granulated sugar (3.5 ounces/99 grams)
- ½ cup light brown sugar, packed (3.7 ounces/104 grams)
- 2 teaspoons vanilla extract
- 3 eggs
Sticky Toffee Sauce
- 1 cup dark brown sugar, packed (8.5 ounces/241 grams)
- 12 tablespoons unsalted butter (¾ cup/1½ sticks/6 ounces/168 grams)
- 1 cup heavy cream (237 ml)
- 1 teaspoon orange zest
- ¼ teaspoon salt
Gingerbread Bundt Cake
- Preheat oven to 350°.
- Carefully coat the inside of the bundt pan with melted butter using a pastry brush. Make sure to brush the butter into all the nooks and crannies of the pan.
- Add 2-4 tablespoons of flour to the pan, rotating it so the flour adheres to the butter. Set the pan to the side as you prepare the cake batter.
- If the dates are whole, dice them into small pieces and remove the pit if so needed. Add the dates to a blender jar or a food processor.
- Add 1 cup of hot water to the dates and process until pureed. Set aside to cool while you prepare the other ingredients.
- Combine the dry ingredients - all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, ground cloves, and ground allspice - in a medium bowl. Whisk the ingredients together until the spices are incorporated into the flour.
- If using a whole seed of nutmeg, use a Microplane to grind ½ teaspoon.
- Add the room-temperature butter and both sugars - granulated and light brown - to a mixing bowl.
- Cream the butter and sugars together with a paddle attachment for 5 minutes, until everything is fluffy.
- Add the vanilla extract and incorporate.
- Add the eggs, one at a time. Scrape the sides of the bowl with a rubber spatula after the addition of each egg.
- At medium speed on the mixer, add the dry ingredients in three parts alternately with the date puree in 2 additions. You begin and end with the dry ingredients. Mix just until all ingredients are combined and you have a smooth, thick batter.
- Add spoonfuls of the cake batter around the interior of the bundt pan. Don't fill the pan more than ¾ full. Too much batter will cause the cake to overflow from the pan.
- Smooth the cake batter with an offset spatula or a knife. Tap the filled bundt pan on a countertop to help the batter settle into the crevices. Place the cake on a sheet pan and place in the preheated oven.
- Bake the cake for approximately 50 minutes.
- Test the doneness of the cake with a wooden pick inserted in the center. If the toothpick is clean without any raw batter clinging to it, the cake is done. It will feel firm to the touch and the top will be dark golden brown.
- Let the cake cool for 10 minutes.
- After 10 minutes, place a cooling rack or a plate on the bottom of the bundt pan and flip the cake over. Gingerly, raise the bundt pan off the cake.
Sticky Toffee Sauce
- Grate the zest of an orange with a Microplane. You should have 1 teaspoon.
- Melt the butter and the dark brown sugar together in a small saucepan over medium-high heat. Cook for 5 minutes until the mixture comes to a boil.
- Turn the heat down to medium and add the heavy cream.
- Continue stirring the sauce while it simmers for 10 minutes.
- After the sauce should be a little thicker. Add the orange zest and the salt. Cook for 1 more minute then take the pan off the heat.
- Let the sauce cool for 5-10 minutes. It will be very hot.
- Pour some of the sauce over the cake, letting it run the sides.
- Cake the cake into slices. Drizzle more sauce over each of the slices and serve.