This lovely and light Ginger Spice Bundt Cake is served with a Warm Brown Sugar Sauce for a delicious Christmas dessert.
There is nothing nicer than baking with warm spices to really channel all the warmth of the holiday season in food :) This Ginger Spice Bundt Cake is all that, as well as easy and delicious, too!
If you are looking for a dessert that tastes like the season, look no further than this Ginger Spice Bundt Cake. Filled with ginger and spices and served with a warm, brown sugar sauce, this is a perfect holiday sweet treat.
This cake would be at home on the brunch table or as a perfect holiday dessert. Dress up the place with a dollop of whipped cream or ice cream, as well.
For the busy holiday time, it’s a bonus that both the cake and the sauce for this cake can be made up to 24 hours ahead!
Cook’s Notes for Ginger Spice Bundt Cake with Warm Brown Sugar Sauce
For photographic purposes, I poured some of the sauce over the cake before slicing. While this makes for a pretty presentation, it’s really better to just slice your cake and pour the warm sauce over the slice, so it can soak into the cake in lovely ways :)
This cake is lovely just with the brown sugar sauce, but if serving for a special dessert, a dollop of whipped cream or ice cream would be a nice addition to the plate.
Speaking of the brown sugar sauce, if you and/or your family members are a sauce lovers, you may want to consider doubling the sauce, so there’s plenty for everyone :)
Be sure to take the time to bring your buttermilk and eggs to room temperature, along with your butter, for the best texture in your finished cake.
As noted in the recipe, both the cake and/or the sauce can be made up to 24 hours ahead. Store the cake covered on the counter and keep the sauce in the fridge, then re-warm to serve.
Adapted from a Canadian Living recipe.
Ginger Spice Bundt Cake with Warm Brown Sugar Sauce
Lovely and light ginger spice bundt cake served with a warm brown sugar sauce. Add a dollop of whipped cream or ice cream to the plate as well, if you like!
Ginger Spice Cake:
- 1 cup buttermilk at room temperature DIVIDED
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 1-2 tsp ginger paste *see notes
- 1 1/2 tsp vanilla
- 2 3/4 cups cake and pastry flour whisked **see notes
- 1 2/3 cups white granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp ground ginger
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt less if using salted butter
- 3/4 cup unsalted butter at room temperature
Brown Sugar Sauce:
- 2/3 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
- 1 Tbsp brandy or rum or 1 tsp vanilla
- Pinch salt
Preheat oven to 350F. Grease a 10-inch bundt pan and set aside.
In a small bowl, whisk together 3/4 cup of the buttermilk, eggs, egg white, ginger paste and vanilla. Set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, white sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt at low speed until combined. Add the butter and the remaining 1/4 cup buttermilk. Mix on low at first, then gradually increase speed to medium-high and beat for about 2 minutes. Add the egg/buttermilk mixture in 3 additions, beating for about 30 seconds between each addition.
Pour batter into prepared bundt pan. Swirl batter with a knife to remove any air bubble, then smooth the top. Bake in preheated oven until tester inserted in the centre comes out clean, about 40 minutes.
Remove from oven and let cool in pan for 10 minutes. Loosen cake from edges of pan, then place a large plate overtop of pan and invert cake onto plate. Let cool completely. (Can be covered at this point and left to stand at room temperature for up to 24 hours).
For the brown sugar sauce: In a small saucepan over medium heat, add the brown sugar, butter and cream. Stir to combine, then bring to a boil, stirring. Boil until the sugar is dissolved, about 2 minutes. Stir in the brandy, rum or vanilla and a pinch of salt. (Can be made up to 24 hours ahead, refrigerated and re-warmed to serve).
To serve: Pour warm brown sugar sauce over slices of cake. Serve with a dollop of whipped cream, creme fraiche or vanilla ice cream, if you like.
*The ginger paste I used here is the ginger in the tube that you can usually find in the produce section of grocery stores. Use 1 tsp for a more gentle ginger flavour or 2 tsp if you love ginger. Alternately, use 1 tsp or so of freshly grated ginger.
**Whisk a bowl of cake flour well first, then measure. If you don't have cake flour, you can substitute all purpose, as follows: Measure out 2 3/4 cups all purpose flour. Remove 4 Tablespoons + 2 tsp of the all purpose flour and replace with that same amount of cornstarch. Whisk together before using.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!