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  • Freeman Herbs

Gingerbread Bundt Cake with Sugared Rosemary


  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 teaspoons ground ginger

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 3/4 cup molasses

  • 1 cup hot water

  • sugared cranberries and rosemary for garnish


  • 1 cup powdered sugar

  • 2-3 tablespoons milk or water

  • 1/2 teaspoon vanilla extract


Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

Using an electric mixer, cream together butter, granulated sugar, and brown sugar until light. Add eggs one at a time, then vanilla extract.

Gradually add molasses to the butter-sugar mixture, mixing until combined.

Alternately add dry ingredients and hot water to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pour batter into the prepared Bundt pan and bake for 45-50 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, combine the powdered sugar, milk or water, and vanilla extract. Whisk together until smooth.

Adjust the consistency by adding more liquid if it's too thick or more powdered sugar if it's too thin.

Once the cake has completely cooled, drizzle the simple icing over the top of the Bundt cake.



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