Gingerbread Bundt Cake

Step 1

Preheat Oven. Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan.

Step 2

Mix Dry Ingredients. Whisk together the flour, spices, salt, baking soda, and baking powder in a medium bowl. Set aside.

Step 3

Cream Butter and Sugar. In a large bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy, about 3 minutes.

Step 4

Add Eggs and Molasses. Beat in the eggs, one at a time, then mix in the molasses until smooth.

Step 5

Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the water. Begin and end with the dry ingredients, mixing just until combined.

Step 6

Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Cool. Allow the cake to cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8

Dust with Powdered Sugar. Once the cake is completely cool, use a fine-mesh sieve to lightly dust powdered sugar over the top for a simple, elegant finish.

Step 9

Prepare White Icing. Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and thick enough to drizzle. Add more milk, 1 teaspoon at a time, if needed. Drizzle over the cooled cake if desired.Prepare Sugared CranberriesMake Syrup. Bring water and half the sugar to a simmer in a small saucepan, stirring until the sugar dissolves. Remove from heat.Coat Cranberries. Add cranberries to the syrup and stir to coat. Remove cranberries with a slotted spoon and roll in the remaining sugar. Place on a baking sheet to dry for 1 hour.Garnish. Arrange sugared cranberries and fresh mint leaves on top of the cake for a festive touch.