Category Archives: Bundt cake

Gingerbread Bundt Cake


The warm and spicy flavors of gingerbread are one of my favorite flavors and smells of this time of year. The combination of cinnamon, cloves, nutmeg and of course ginger immediately take me back to my childhood when a warm slice of cake topped with real whipped cream made a regular appearance on our dessert table.

This recipe, from King Arthur Flour, puts one of my favorite cakes in a new shape and tops it with a very adult icing. I personally love the flavor of rum in the icing. However, if rum isn’t your thing, feel free to substitute water or even a mixture of rum and water when making the icing. Or you could skip the icing and serve the cake topped with a dollop of whipped cream.

For the cake:

2 1/2 cups all purpose flour
2 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

3/4 cup unsalted butter, at room temperature

1 1/2 cups brown sugar, packed

2 large eggs

1/2 cup molasses

1 cup water

For the glaze:

1/3 cup rum or water

1/4 teaspoon ginger

1/4 teaspoon cinnamon

3/4 cup granulated sugar

  • Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan and set aside.
  • In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Set aside.
  • In a separate bowl, using an electric mixer set on medium speed, beat together the butter and sugar until fluffy.
  • Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
  • Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth. 
  • Pour the batter into the prepared pan, smoothing the top.
  • Bake the cake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean. 
  • While the cake is baking, make the glaze by stirring together the water, spices and sugar in a small sauce pan set over low heat.
  • Stir occasionally until the sugar as completely dissolved. Set aside.
  • Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack. 
  • Brush the cake with the glaze, and allow it to cool completely before serving.

Yields: 12-16 slices


Zesty Lime Bundt Cake


A rich lemony cake is good but switch out the lemon with lime and your cake moves to a whole new level. I love the tanginess of lime so that is exactly what I did with this rich bundt cake recipe from Yankee Magazine. Thanks to the addition of both buttermilk and creme fraiche, the cake is rich, moist and tangy and the lime is a fun surprise. If you can’t find creme fraiche, substitute a full fat sour cream. But do take the time to find lime oil, it is available in speciality baking stores or available online from retailers like King Arthur Flour. (I happened to have some on hand which served as the inspiration for this cake). The lime oil gives the cake the flavor punch that makes this such a great treat. So celebrate the season by baking up this cake. Enjoy!


For the cake:

3 cups all-purpose flour

1 teaspoon kosher salt

3 teaspoons baking powder

1⁄ 2 cup Crisco vegetable shortening

1⁄ 2 cup unsalted butter, softened

Juice of 2 limes

2 1⁄ 2 teaspoons pure lime oil

1 1/2 teaspoons vanilla extract

1 1⁄ 2 cups granulated sugar

3 large eggs

1 cup buttermilk

1 cup creme fraiche

For the glaze:

1 1⁄ 4 cups confectioners’ sugar, sifted

2 tablespoons freshly squeezed lime juice

1 teaspoon finely grated lime zest


  • Preheat the oven to 350 degrees F. Prepare a bundt pan by coating  it with non-stick cooking spray and a dusting of flour; set aside.
  • In a medium bowl, combine the flour, salt, and baking powder; set aside.
  • In a large bowl, use a hand mixer set on medium-high speed to cream together the Crisco, butter, lime juice, lime oil, vanilla, sugar, and eggs. Scrape down the sides of the bowl.
  • Add half of the flour mixture, 1⁄ 2 cup buttermilk, and 1⁄ 2 cup creme fraiche to the lime mixture. Mix on low to combine, then add the remaining flour mixture, 1⁄ 2 cup buttermilk, and 1⁄ 2 cup creme fraiche. Continue to mix on low until thoroughly combined.
  • Pour the cake batter into the pan, making sure the cake batter is level.
  • Bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
  • Remove the cake from the oven and allow to sit for 5 minutes in the pan on a cooling rack.
  • Flip the cake onto the cooling rack and remove the pan. Allow to cool completely.
  • To make the glaze, combine confectioners’ sugar, lime juice and lime zest in a medium bowl; whisking thoroughly until combined.
  • Pour the glaze over the cake and serve.

Serves 10-12

Brown Sugar Sweet Potato Cake


Here is an easy cake from The Washington Post that makes use of any left over sweet potatoes you may have lying around. (Of course it is so good that I intentionally bake extra potatoes just for this purpose). To me this cake combines the best flavors of the season–sweet potatoes, dried fruits and nuts, and lots of spices–and packs them into a tasty bundt cake. This cake is wonderfully versatile and can easily be altered to fit your liking. You can substitute pumpkin if you don’t have sweet potatoes. I added dried cherries, toasted pecans and candied ginger pieces to my batter but you can use whatever nuts and fruits you have on hand or omit them entirely.

The cake is dense and just slightly sweet; dust it with a bit of confectioners sugar to dress it up for a dessert or serve it as is for an afternoon snack with a cup of tea. Glenn brought slices of this cake in to work for their morning coffee break and returned home with an empty container and just a few crumbs.



3 cups flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

16 tablespoons unsalted butter, at room temperature

1 1/2 cups firmly packed dark brown sugar

1/3 cup granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

3 tablespoons molasses

2 cups sweet potato puree

1/2 cup dried cherries, chopped

1/2 cup toasted pecans, chopped

1/4 cup candied ginger pieces, chopped

  • Preheat the oven to 350 degrees. Coat the inside of a 10-inch Bundt pan with non-stick cooking spray.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves into a medium sized bowl. Set aside.
  • Using a hand held mixer and a large bowl, beat the butter on medium speed for 4 minutes, scraping down the sides of the bowl as necessary.
  • Add the dark brown sugar in three additions, beating for 1 minute after each one.
  • Add the granulated sugar and beat for 1 minute longer.
  • Beat in the eggs one at a time, mixing for 30 seconds after each addition, to blend.
  • Blend in the molasses and vanilla extract on low speed.
  • Add the sweet potato puree; beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced.
  • Continuing on low speed, add the sifted mixture in three additions, stopping to scrape down the bowl after each one and mixing just until absorbed.
  • Fold in the cherries, nuts and candied ginger pieces.
  • Spoon the batter into the prepared baking pan. Use a rubber spatula to smooth the top.
  • Bake for 1 hour or until a wooden pick inserted in the cake emerges clean.
  • Transfer (in the pan) to a wire cooling rack to cool for 10 minutes, then invert the cake onto a separate cooling rack and remove the pan.

Serves 16


Honey Apple Cake

photo 2-309

Fall is really here. How do I know? Because apples are readily available. They are in the markets and grocery stores and are ripe for the picking at local orchards. So what better way to celebrate than with this delicious apple honey cake which is adapted from Southern Living Magazine. Like most things that come from the south, this cake is sweet. But don’t let all of the sugar deter you from making it and certainly don’t skip the honey sauce. To temper some of the sweetness I chose a tart Suntan apple that we picked at a local Belgian orchard. I also used a local raw honey which is rich and flavorful rather than sweet. If you have access to a less sweet yet flavorful honey, use it. It will only add to the complexity of your cake.

A little of this cake goes a long way so plan on being able to serve 12 or so people with this cake. So bake one up for a dinner party or if there are only a few of you at the dinner table, send the leftovers to work the next day. You will become the office hero (and have the opportunity to eat a second piece yourself).


For the cake:

1/2 cup chopped walnuts

2 cups sugar

1 cup vegetable oil

1/4 cup good quality honey

3 large eggs

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon vanilla powder

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

3 cups tart apples, peeled and diced

Honey sauce

  • Preheat the oven to 350 degrees.
  • Generously grease and flour a 12-cup Bundt pan. Sprinkle the bottom of the pan with the chopped walnuts and set aside.
  • Using an electric mixer, beat the sugar, oil and honey in a large mixing bowl until smooth.
  • Add the eggs, one at a time, beating well between each addition.
  • Combine the flour, baking soda, cinnamon, vanilla powder, nutmeg and cloves in a medium sized bowl.
  • Turn the electric mixer to low and gradually add the flour mixture to the wet mixture until just blended.
  • Fold in the vanilla extract and the apples.
  • Transfer the batter to the prepared pan and smooth the top.
  • Bake for 55 to 60 minutes or until a wooden skewer inserted into the cake comes out clean.
  • Move the cake to a wire rack for 15 minutes before removing from the pan.

Meanwhile make the honey sauce:

For the honey sauce:

1 cup packed dark brown sugar

1/2 cup butter

1/4 cup honey

1/4 cup milk

  • Bring all of the ingredients to a boil in a medium sized sauce pan set over medium-high heat.
  • Stir constantly until the mixture comes to a boil then continue to boil for 2 minutes.
  • Pour 1/2 cup of the sauce over the warm cake, reserving the remainder for serving.

Yields: 12 servings



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