Who says you can’t enjoy gingerbread spices all year round? Especially when the weather is still a bit chilly in the mornings up here in the tristate area! I love this Gingerbread Bundt Cake mainly for two reasons. One is that it’s full of blueberries which is one of my favorite fruits! Another is that the combination of different spices really bring out a nice warm flavor to the cake. This is a nice cake to celebrate with any time of the year or to just enjoy with loved ones!
Make sure you use a large bundt cake pan with enough capacity for up to 15 cups. I used a bundt cake pan with a 10-15 cup capacity.
Yield: 1 large bundt cake with about 8 servings
Time: 80 min.
- 4 large eggs
- 2 cups brown sugar
- 1 cup + 2 TBSP high quality butter
- 1 ¼ cup milk
- ¾ cup heavy cream*
- 3 ¾ cup all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground bitter orange peel
- 1 ½ tsp ground cardamom
- 1 ½ tsp ground cloves
- 1 cup blueberries
-For a lighter version of the cake, you can replace the heavy cream with milk.
- Preheat oven to 350°F with racks in the lower-middle.
- Spray the bundt cake pan with oil.
- Mix flour, baking soda, salt, ground cinnamon, ginger, bitter orange peel, cardamom, and cloves in a large bowl.
- Beat eggs and sugar in an electric mixer until fluffy for about 3 minutes.
- Melt the butter in a small pot and mix in cream and milk.
- Add about 1/3 of dry ingredients to the egg mixture, mix, and add 1/3 of butter mixture to the egg mixture and mix well. Repeat until everything is well mixed and smooth.
- Stir in blueberries and pour batter into the bundt cake pan.
- Bake for about 55-60 minutes or until a clean toothpick comes out in the center of the cake. Let it cool and enjoy! You can decorate with powdered sugar after the cake is cooled if you’d like!