Orange Gingerbread Bundt Cake – An orange spice cake with a crackled glaze that is fragrant and the perfect gingerbread dessert.
Great British Bake Off is the ultimate soother. If I just want to watch something happy and encouraging and light, it is the perfect thing. I have watched all of the seasons available in the US over and over again.
I never get tired of it and it is the antidote for many things. Good mood. GBBO. Bad mood. GBBO. Anxious. GBBO. Happy. GBBO.
As someone that loves to bake, I am in awe of the bakers that come on that show. The skill level that they bring is top-notch.
Often, I’ve never even heard of the things that they are asked to bake. Granted, I’m not British, and a lot of the baked goods are British ones. Eccles cakes, Chelsea buns, Battenberg cake, I’ve never heard of a lot of the French ones either.
I was delighted to see that there were a few episodes of the holiday episodes of GBBO on Netflix this week. I devoured them. They bring back people that have been on previous seasons to do one-off holiday bakes. It’s festive and fun.
I’ve been to England near Christmas and it is magical. The decorations are incredible and the treats look so good. Without Thanksgiving to be a buffer, the holiday season seems to start earlier in the UK.
We went last year for Thanksgiving and I sampled many Christmas treats. Lots of puddings and bakes and so many warm and cozy things to sample. Even the coffee shops really go to town on the decorations of the cakes and cookies and I love it. Everything has a sparkle or glitter or splash of gold.
I love to bake, but especially in the winter. I like to make fruited breads and cakes, and cookies and rolls. In New England, it is dark around 4:30. You make your house cozy and warm as possible. It makes your house smell incredible. That’s where this orange gingerbread bundt cake comes into play.
This cake reminds me of something that would be baked on Great British Bake Off. They seem to bake a lot of spice cakes, usually with dried fruits. I skipped the dried fruits and put fresh orange zest and juice inside and outside this cake.
This cake is very easy to mix together and bakes like a dream. I’ve made it quite a few times recently and find that each time I love it a little more than the last. The key is the glaze.
When you take the cake out of the oven, you let it sit in the pan for 10 minutes, then you flip it out and brush it with an orange sugar glaze. While the cake cools, the sugar hardens and crystallizes and adds crunch to the outside of the cake. It adds texture, moisture, and flavor.
How to Enjoy Orange Gingerbread Bundt Cake //
- I served mine with orange segments and some custard to go along with my GBBO theme.
- This cake is a wonderful way to end a meal, but also perfect for breakfast or brunch.
- I baked my cake in the 10-cup Bavarian pan from Nordic Ware* sprayed with flour baking spray.
- This cake keeps well for three days well wrapped at room temperature and can also be frozen.
This cake has quickly become one of my family’s favorites, and let me stress, they are not easy to impress. But as soon as this hits the counter, it doesn’t last long.
Orange Gingerbread Bundt Cake
- 2 1/2 cups flour
- 2 1/2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup butter room temperature
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla
- Zest from one orange
- 2 eggs room temperature
- 1/2 cup molasses
- Juice from one orange
- 1/3 cup fresh orange juice
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 3/4 cup sugar
- Preheat oven to 350°. Grease a 10 to 12 cup bundt pan. I use bakers spray with flour. Set aside.
- In a bowl, whisk together flour, spices, salt, baking soda, and baking powder. Set aside.
- Add butter, brown sugar, vanilla, and orange zest to the bowl of an electric mixer and beat until light and fluffy, about three minutes.
- Add eggs, one at a time, scraping the bowl after each addition. Add molasses.
- Squeeze orange juice into a measuring cup. Add enough water to make one cup. Set aside.
- Add the flour in three additions alternating with the orange juice juice, starting and ending with the flour. Mix until the batter is smooth.
- Spoon the batter into the pan and smooth out the top.
- Bake the cake for 55 to 65 minutes, or until a toothpick comes out clean.
- While the cake is baking, mix together the glaze ingredients. Set aside.
- Take the cake out of the oven and let cool in the pan for 10 minutes. Turn the cake out onto a wire rack.
- Brush the glaze on the hot cake and allow to cool completely.
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