Maple Gingerbread Bundt Cake

Maple Gingerbread Bundt Cake // The Sugar Hit


Do you want to come and visit my cabin on Gingerbread mountain? Psych you guys, it’s not really a mountain it’s a cake! A bundt cake. The most casual kind of cake. There’s something about the hole in the middle that takes this straight to casual town.


Which is absolutely perfect for this time of year. If you’re lucky you might get some time off, and plenty of chances to sit and have a lovely cup of coffee or hot chocolate and a slice of something sweet. Word to the wise? Make it this maple gingerbread.


Maple Gingerbread Bundt Cake // The Sugar Hit


This is such a gorgeous, buttery bundt and it’s your best friend in the simplicity stakes. No fancy ingredients, no special equipment, and nothing but a wooden spoon to bring it all together.


It’s a lovely, light, buttery gingerbread, scented beautifully with maple. I love a dark and squidgy, molassesy cake but not everyone does. This, on the other hand, is a universally beloved, crowd pleaser of a recipe. Oh, and if you don’t have a bundt tin, this batter make a boss muffin.


Maple Gingerbread Bundt Cake // The Sugar Hit


I’m sure I don’t need to inform you that this cake makes an amazing dessert, especially topped with a scoop of egg nog ice cream (recipe coming soon…). And also, I should let you know that I recently won an award! I have been named the Voices of 2014 Best Australian Blogger in the Food and Wellbeing category! It’s such an honour and I’m so psyched about it.


So thank you for reading lovely people! And hope you’re enjoying the festive season this year! See you on Gingerbread Mountain.


xx Sarah.


Maple Gingerbread Bundt Cake // The Sugar Hit

Maple Gingerbread Bundt Cake
This is a beautifully light, buttery maple-scented gingerbread. A total crowd pleaser.
Serves: 1 bundt
  • 1 + ⅔ cups (250g) plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup (110g) brown sugar
  • 1 + ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • 1 egg
  • ½ cup (125ml) milk
  • ¾ stick (75g butter), melted
  • ⅓ cup (65ml) maple syrup
  1. Preheat the oven to 400F/200C and spray a 6 cup bundt tin with non-stick spray.
  2. Place all the dry ingredients in a large mixing bowl. Whisk together the wet ingredients in a small bowl or jug, and then add them into the dry.
  3. Stir everything together just barely - don't worry about a few lumps - and then scrape the mixture into the bundt tin, smooth the top down and bake for 25-30 minutes or until a skewer comes out clean.
  4. Decorate with powdered sugar, and enjoy! May I suggest a scoop of egg nog ice cream with?

Maple Gingerbread Bundt Cake // The Sugar Hit


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