Gingerbread Bundt Cake With Orange Glaze

By • August 28, 2016 2 Comments

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Author Notes: Smells from the past..A brief memory from my childhood, where me and my family spend four years just in the middle of Bavaria and Black Forest Region of Germany. The fresh smell of the undergrowth after a rain, wild strawberries along the way and the smell of christmas cookies. It took years when the smell of ginger, spices and treacle combined woke those memories that were sleeping comfortably somewhere out of reach.There is a strong connection between smell and memories and a smell can take you back to a memory you never have remembered before. This cake summarizes all..
The hero of this cake , ginger root was first cultivated in ancient China, where it was commonly used as a medical treatment. From there it spread to Europe via the Silk Road. During the Middle Ages it was flavoured as a spice for its ability to disguise the taste of preserved meats and it was used as a preservative in cookies and bread as well.In Germany gingerbread is made in two forms: a soft form called Lebkuchen and a harder form, particularly associated with carnivals and street markets such as the Christmas markets that occur in many German towns. The hard gingerbread is made in decorative shapes, which are then further decorated with sweets and icing. The tradition of cutting gingerbread into shapes takes many other forms, and exists in many countries.
Piper Nigrum (GamzE)


Serves 10


  • 300 g flour
  • 200 g brown sugar
  • 150 ml treacle
  • 160 g butter
  • 2 tablespoon mixed spice*
  • 75 g ground walnut
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb
  • 3 eggs
  • 1 pinch of salt
  • 1 orange & tangerine zest
  • 60 ml orange juice
  • 25cm bundt cake tin
  • butter& flour for the tin

Orange Glaze

  • 100 g icing sugar
  • 3 tbs orange juice
  • 2 tbs orange zest
  1. Preheat oven at 180 C.
  2. Butter and flour the bundt cake tin.
  3. When all the sugar crystals dissolve remove from the stove add the cubed butter pieces.
  4. Add eggs and whisk. Add the dry ingredients and flour ,spices, bicarb,baking powder and tangerine zest .
  5. Bake in the oven for 45-50 minutes. Rest the cake for 10 minutes and drizzle the glaze on top.
  6. Put the cake back in the oven for 2-3 minutes.
  7. * ground ginger, allspice, cinnamon, nutmeg, black pepper, clove, 1 star anise (black pepper 1 others 2 tbs ground ginger 3 teaspoons mix)

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