Need a simple yet stunning dessert this holiday season? Well, look no further than this festive gingerbread Bundt cake with cinnamon icing and gorgeous pomegranate seeds! Don’t have the time or desire to fuss over cake layers or perfectly smooth frosting? This one-bowl recipe comes together rather easily while making your kitchen smell of everything sugar and spice! Both molasses and honey keep things sweet and flavorful, while the additions of butter and oil make sure each bite is tender and delicious. It’s the type of cake that stays moist all week — perfect for holiday houseguests to nibble on whenever a sweet craving strikes, at weekend brunches that linger into the afternoon or on last-minute coffee dates between Christmas shopping and the 637 other things on our to-do lists this time of year.
A simple sprinkling of pomegranate seeds takes this cake to the next level. In the right light, they even look like little jewels! Not into pomegranates? Try shredded coconut, sugar pearls, sprinkles, or sugared cranberries instead!
Ingredients:
Instructions:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup canola or vegetable oil
- 1/2 cup honey
- 1/4 cup molasses
- 1 large egg
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup sour cream
Icing Ingredients:
Whisk together the ingredients until the sugar dissolves and the icing resembles a thick paste. Add more or less milk until desired consistency is reached. Gently pour over the top of a cooled cake and garnish as desired.
- Pre-heat oven to 350 degrees. Generously grease and flour a Bundt pan and set aside.
- Whisk together the flour, baking soda, baking powder and spices. Set aside.
- In a large mixing bowl, whisk together the egg and sugar until pale in color, about 2-3 minutes.
- In a separate bowl or large measuring cup, stir together the melted butter, oil, honey and molasses. Set aside.
- Stir in half of the dry ingredients and mix until incorporated.
- Stir in the honey-butter mixture and mix until combined.
- Add in the last of the dry ingredients and mix until incorporated.
- Lastly, fold in the milk and sour cream. Stir until smooth.
- Scrape the batter into the prepared pan and bake for 40-50 minutes, or until a wooden skewer or thin knife comes out clean when inserted into the deepest part of the pan.
- Cool on a wire rack for 10-15 minutes before carefully removing the cake from the pan. To remove, place a large cutting board on top of the Bundt pan, then carefully flip the pan, cake and cutting board upside-down. Fingers crossed the cake slides right out!
- Allow cake to cool before adding the icing.
- 1 1/2 cups powdered sugar
- 1 to 2 Tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch nutmeg
- pinch cinnamon
