If you’ve been looking for a festive recipe that’ll wow your guests this Christmas, look no further than this Maple Gingerbread Bundt. The simple batter is crammed full of spices such as nutmeg, ginger, allspice, cinnamon and cardamom, and is made with 100% pure Canadian dark maple syrup and maple sugar for a warming and robust taste. It’s even swirled with cream cheese for a snowy touch, and drizzled with maple icing to finish.
This post is kindly sponsored by Maple From Canada UK.
How to stop your Maple Gingerbread Bundt from sticking:
There’s a simple way to avoid your Maple Gingerbread Bundt cake from sticking to the pan, and it’s all to do with timing! Here are some of my top tips, as well as an easy recipe for “cake goop” which can be made ahead and stored in the fridge for anytime you’re baking bundt cakes.
- Use a bundt tin with a larger surface area. If this is the first (or one of the first) times you’ve made a bundt cake, my advice would be to choose a tin with a larger surface area – rather than one that has intricate nooks and crannies. That way, there are less spots your cake might decide to stick.
- Butter your tin liberally. Using melted butter and a pastry brush, coat the inside of the tin liberally, pushing the brush into all the grooves as well as round the edges, and up and over the “spout” in the middle. Leave the butter to cool and set a little, then go over it once more with the pastry brush for a good coating.
- Leave your cake to stand for 10 minutes. Making a Bundt Cake is a precise art, and this is one of the crucial steps that will keep your cake in tact when turning it out. It’s tempting to turn the cake out right away but, by doing so, you may lose the integrity of your cake, causing your cake to collapse.
- Turn it out in one swift motion. Place a wire rack over the pan and flip it 180 degrees in one swift motion. Be careful, as the tin will still be hot so oven gloves may be required. Give it a confident tap on the top and watch as your bundt releases without a hitch.
Alternatively, you can make “cake goop”:
Simply mix 1 part flour with 1 part sunflower oil and 1 part shortening (like Trex) until you have a thick goopy consistency. Store in an airtight jar in the fridge for up to 6 months and use a pastry brush to coat the inside of your bundt tin prior to adding batter and baking.
Why I love this Maple Gingerbread Bundt:
- Firstly, it’s crammed full of ALL the Christmas flavours – nutmeg, ginger, cinnamon, allspice and cardamom
- Secondly, it’s a beautiful showstopper for a festive feast
- Thirdly, I love to enjoy it curled up on the sofa, with a chai tea under the tree or at the table with family
- It’s also made with 100% Pure Canadian dark maple syrup and maple sugar for a robust and intense flavour
- And lastly, it has a magical snowy cream cheese swirl inside!
Why choose 100% pure Canadian maple syrup for this Maple Gingerbread Bundt?
- 100% pure dark Canadian maple syrup is used for its robust taste
- It’s a naturally occurring sweetener
- It’s a source of several essential nutrients, with more nutritional value than processed sugars and golden syrup
- It contains essential vitamins and minerals, including riboflavin and manganese
- It’s versatile and can be used across all styles of cooking, from baking to cocktail making
See how I made this Maple Gingerbread Bundt over on Instagram!
Maple Gingerbread Bundt
Ingredients
For the bundt
- 170 g unsalted butter
- 365 g plain flour
- 50 ml 100% pure dark Canadian maple syrup (for its robust taste)
- 150 g 100% pure Canadian maple sugar
- 3 large free-range eggs
- 150 ml full-fat milk
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp vanilla extract
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
For the icing
- 150 g icing sugar sifted
- 1-2 tbsp full-fat milk
- 1-2 tbsp 100% pure dark Canadian maple syrup (for its robust taste)
Instructions
To make the Bundt Cake
- Preheat the oven to 170C / 350F then grease your bundt tin with melted butter, or your pre-made "cake goop", being sure to get into all the nooks and crannies.
- Add the butter, 100% pure Canadian maple sugar, and vanilla to the bowl of a stand mixer and beat until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, mixing until fully incorporated. Then add the flour, baking powder, bicarbonate of soda, ginger, cinnamon, cardamom, allspice and nutmeg. Mix on low speed until just combined and the mixture looks slightly crumbly.
- Slowly add the milk and 100% pure dark Canadian maple syrup (for its robust taste), mixing on a low speed for around 1 minute until just combined. Be careful not to overbeat the batter.
- Spoon the cake batter into the prepared tin, then gently dollop the cream cheese onto the batter and use a palette knife to 'swirl' it into the mixture.
- Transfer to the oven and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- When the bundt is ready, let it stand in the tin for 10 minutes. Set a timer and be exact – any less or more time can cause the cake to stick or collapse.
- Place a wire rack over the top of the bundt tin, then invert swiftly 180 degrees. Tap the top of the bundt tin confidently and remove, leaving your bundt on the rack.
- Leave to cool completely and begin making your icing.
To make the icing
- Sift the icing sugar into a stand mixer fitted with a paddle attachment.
- Add the milk and 100% pure dark Canadian maple syrup (for its robust taste) then begin to beat on a slow speed, until the mixture is well combined and slightly runny in consistency.
- Once the bundt has cooled, pour the icing over the top of the bundt liberally and leave to set.
- Cut into 10 pieces, serve and enjoy with a chai tea!
Notes
Subscribe to my coffee chats
Subscribe to my bi-monthly newsletter for exclusive recipes, as well as early access + discounts to newly launched workshops and e-courses. You can unsubscribe at any time.
Other recipes like this Maple Gingerbread Bundt:
