Gingerbread Bundt Cake with Spiced Mascarpone Glaze

16 servings
30 min prep time
2 hrs total time

A dark sticky gingerbread cake drizzled with a mascarpone icing is the epitome of holiday desserts to share.  Feel free to make this cake a day or two in advance because the spices get better with a little time. 



2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 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 firmly packed dark brown sugar

1 cup granulated sugar

1/2 cup vegetable oil

3/4 cup Vermont Creamery Mascarpone or Vermont Creamery crème fraîche

1/2 cup red currants or pomegranates, if desired


1/4 cup Vermont Creamery Mascarpone or Vermont Creamery crème fraîche

1/3 cup milk

2 cups powdered sugar

1 teaspoon vanilla extract


  • STEP 1

    Heat oven to 350°F.  Butter and flour Bundt pan; set aside.

  • STEP 2

    Whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice, and cardamom in medium bowl.  Set aside.

  • STEP 3

    Combine water and molasses in small saucepan over medium high heat, stirring until mixed. Set aside and let cool slightly.

  • STEP 4

    Whisk oil, sugars, and egg in a separate bowl until well mixed. Add cooled molasses mixture; stir until combined.

  • STEP 5

    Reserve 1/4 cup of mascarpone or crème fraîche for the icing.  Stir remaining 3/4 cup into molasses mixture. Gradually fold in dry ingredients. Pour into prepared Bundt pan.

  • STEP 6

    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.

  • STEP 7

    Combine reserved 1/4 cup mascarpone or crème fraîche, 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.