Ginger Bread Bundt Cake with Eggnog
Cuisine: German
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 3 cups (360 g) flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons ginger
  • ½ cup (113 g) unsalted butter
  • ¾ cup (155 g) brown sugar
  • 4 eggs
  • ½ cup (120 ml) molasses
  • 1 cup (240 ml) eggnog
  • ½ cup hazelnuts, chopped
  1. Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan. Set aside.
  2. Mix dry ingredients, flour through ginger. Set aside.
  3. In a standmixer on medium speed beat butter and sugar until fluffy.
  4. Add the eggs, one at a time.
  5. Mix in molasses and eggnog.
  6. Add flour mixture on slow speed. Don't over mix.
  7. Stir in the hazelnuts.
  8. Transfer batter evenly into the prepared Bundt pan. Bake for 35-45 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Baking times may vary.
  9. Let cake cool slightly in the pan before transferring to a cooling rack.
Organic ingredients are recommended when available.
Instead of just adding some powdered sugar for decoration you could also add a glace made with powdered sugar and eggnog.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at