Gingerbread Bundt Cake with Spiced Mascarpone Glaze 16 servings 30 min prep time 2 hrs total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. IngredientsBundt2 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 Icing1/4 cup Vermont Creamery Mascarpone or Vermont Creamery crème fraîche 1/3 cup milk 2 cups powdered sugar 1 teaspoon vanilla extract Get Ingredients Directions 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. Related Recipes Pumpkin Mascarpone Mini Bundt Cakes Pear-Cranberry & Crème Fraîche Pie Strawberry Mascarpone Tart Potato, Garlic, & Leek Soup Mascarpone Cheesecake Classic Buttercream Frostings