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Gingerbread Bundt Cake with Spiced Mascarpone Glaze



prep time:

30 mins

cook time:

1 hour 30 mins

Total time:

2 hours 0 mins





  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 2 tablespoons ground ginger

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon nutmeg

  • ¼ teaspoon allspice

  • pinch ground cardamom

  • 1 cup water, (you can also use a cup of leftover coffee for added flavor)

  • 1 cup dark molasses, not blackstrap

  • 3 large eggs

  • 1 cup dark brown sugar

  • 1 cup granulated sugar

  • ½ cup vegetable oil

  • Vermont Creamery Mascarpone or Vermont Creamery Crème Fraîche

    ¾ cup

  • ½ cup red currants or pomegranates, if desired


  • Vermont Creamery Mascarpone or Vermont Creamery Crème Fraîche

    ¼ cup

  • ⅓ cup milk

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract


  1. Heat oven to 350º Butter and flour Bundt pan; set aside
  2. Whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice, and cardamom in medium bowl. Set aside
  3. Combine water and molasses in small saucepan over medium high heat, stirring until mixed. Set aside and let cool slightly.,Whisk oil, sugars, and egg in a separate bowl until well mixed. Add cooled molasses mixture; stir until combined.,<em>Reserve 1/4 cup of mascarpone or crème fraîche for the icing</em>.&nbsp; Stir remaining 3/4 cup into molasses mixture. Gradually fold in dry ingredients. Pour into prepared Bundt pan.,Bake cake 50-55 minutes or until set and a tester inserted into center comes out clean. Let cool in the pan 15 minutes, then gently turn cake out onto cooling rack.,Combine<em> reserved 1/4 cup mascarpone or crème fraîche</em>, milk, and vanilla in small bowl. Stir until smooth. Stir in powdered sugar until a glossy icing forms. If too stiff, add a little additional milk. Drizzle icing over cooled cake; sprinkle with red currants or pomegranates for a festive and bright flavor.