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Gingerbread bundt cake with a butter rum glaze.

Ginger molasses bundt cake

A spiced moist ginger molasses cake covered butter rum caramel glaze. It is sure to be a part of your holiday traditions!
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 750 kcal


  • Electric mixer
  • bundt pan
  • Measuring cups and spoons
  • Mixing bowls
  • spatula
  • Whisk


Gingerbread bundt cake

  • cups all-purpose flour
  • 2 tablespoon gingerbread spice see homemade below
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup unsalted butter 12 tablespoon room temperature
  • cups dark brown sugar
  • 2 large eggs room temperature
  • ½ cup molasses
  • 1 cup water

Gingerbread spice

  • 2 tablespoon all spice
  • 2 tablespoon ground cinnamon
  • 2 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 1 tablespoon nutmeg
  • pinch of pepper

Butter rum caramel sauce

  • 2 cups granulated sugar
  • cup water
  • 3 tablespoon light corn syrup
  • 2 teaspoon lemon juice
  • 2 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup black spiced rum
  • 3 cups heavy cream


Gingerbread bundt cake

  • Preheat oven to 350°. Grease a standard size bundt pan and set aside.
  • Whisk together the flour, homemade gingerbread spice, salt, baking soda and powder. Set aside.
  • In another large mixing bowl, cream together on medium the brown sugar and butter until light and fluffy.
  • Add eggs one at a time, scraping the sides of the bowl as needed, stir in the molasses.
  • Add in the flour mixture alternating with the water. Starting and ending with the flour mixture.
  • Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or a knife inserted comes out clean.
  • While the cake is baking, stir together the water, spices and sugar to make the glaze Set aside.
  • Remove the cake from the oven, cool in the pan for 10 minutes and then turn it out into a cooling rack.
  • Brush the cake with the glaze and cool completely before serving.

Butter Rum caramel glaze

  • In a small saucepan, combine the granulated sugar, water, corn syrup and lemon juice. Heat on medium and only stir until the sugar dissolves.
  • Bring to a boil WITHOUT STIRRING until mixture is a deep amber color. If you notice that one spot is darkening and the rest is not, pick up the pan and gently swirl. Don't stir as it will crystalize
  • Turn the heat to low and add the heavy cream. Be careful as it is going to splatter. Continue to cook while stirring constantly until the sauce has thickened. Once it has thickened, remove from the heat and add the salt, vanilla and rum. Stir until well combined and allow to cool.


Serving: 12peopleCalories: 750kcalCarbohydrates: 102gProtein: 6gFat: 35gSaturated Fat: 22gCholesterol: 143mgSodium: 610mgPotassium: 379mgFiber: 2gSugar: 75gVitamin A: 1286IUVitamin C: 2mgCalcium: 167mgIron: 3mg
Keyword butter rum, caramel sauce, Gingerbread, spiced cake, bundt pan, holiday tradition, christmas
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