Bold and spicy gingerbread bundt cake

This undated photo provided by America's Test Kitchen in September 2018 shows a bold and spicy gingerbread bundt cake in Brookline, Mass. This recipe appears in the cookbook “The Perfect Cake.” (Joe Keller/America's Test Kitchen via AP)

Servings: 12

Start to finish: 1 hour 45 minutes


2 1/2 cups (12 1/2 ounces) all-purpose flour

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

16 tablespoons unsalted butter

2 tablespoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon pepper

4 large eggs, room temperature

1 1/2 cups (10 1/2 ounces) granulated sugar

4 teaspoons grated fresh ginger

3/4 cup robust or full molasses

3/4 cup stout beer


1 3/4 cups (7 ounces) confectioners’ sugar

3 tablespoons ginger ale

1 teaspoon ground ginger

For the cake: Adjust oven rack to middle position and heat oven to 375 F. Spray 12-cup nonstick Bundt pan with baking spray with flour. Whisk flour, baking powder, baking soda, and salt together in bowl.

Melt butter in medium saucepan over medium heat. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let butter mixture cool slightly.

Whisk eggs, sugar, and fresh ginger together in large bowl until light and frothy. Stir in melted butter mixture, molasses, and beer until incorporated. Add flour mixture to egg mixture and whisk until no lumps remain.

Transfer batter to prepared pan and smooth top with rubber spatula. Gently tap pan on counter to release air bubbles. Bake until skewer inserted in center comes out clean, about 45 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack set in rimmed baking sheet for 20 minutes. Invert cake onto rack, remove pan, and let cool completely, about 2 hours.

For the glaze: Whisk sugar, ginger ale, and ginger together in bowl until smooth. Drizzle glaze over cooled cake and let set, about 15 minutes, before serving. (Cake can be stored at room temperature for up to 2 days.)

Nutrition information per serving: 487 calories; 148 calories from fat; 17 g fat (10 g saturated; 1 g trans fats); 111 mg cholesterol; 214 mg sodium; 80 g carbohydrate; 1 g fiber; 58 g sugar; 5 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Bold and Spicy Gingerbread Bundt Cake in “The Perfect Cake .”

America’s Test Kitchen provided this article to The Associated Press.