This brown butter gingerbread bundt cake is moist, delicious, and easy to make! Topped with a spiced rum glaze and mini gingerbread men, it's the perfect Christmas cake!
Whisk the cake flour, baking powder, baking soda, gingerbread spice, and salt together in a large bowl.
In a separate bowl, whisk together the brown butter and brown sugar until smooth. Then whisk in the eggs and vanilla extract until fully combined.
Then mix in the molasses until fully incorporated and smooth.
Stir in about half of the flour mixture.
Then stir in the milk, spiced rum, and the rest of the flour mixture and mix until fully combined. The batter will be thick.
Prepare your bundt pan by spraying thoroughly with a vegetable oil based pan spray.
Pour the gingerbread cake batter into your prepared pan and spread into an even layer.
Bake at 350°F for 40-50 minutes or until a cake tester inserted near the middle of the cake comes out clean. Note: Pans with a darker interior will cook faster, as will a smaller 5-6 cup bundt pan. Start checking at 30-35 minutes in those cases.
Remove from the oven and let the cake rest in the pan for 1-2 minutes.
Use a butter knife and gently slide it between the cake and pan around the edges and the center hole. Place a cooling rack on top of the bundt pan and turn over. It should fall right out but if it doesn’t let it sit for a couple minutes and then tap the top of the pan to gently coax it out of the pan.
Allow the cake to cool completely to room temperature before glazing.
Glaze
Whisk together the powdered sugar, brown butter, and spiced rum until smooth. Add in heavy cream 1 tablespoon at a time until the glaze is a thick, but pourable consistency.
Drizzle the spiced rum glaze over the top of the gingerbread cake.
This gingerbread bundt is delicious on its own, but you can top it with homemade gingerbread cookies if desired!
Notes
Store in an airtight container at room temperature for up to 3 days. This recipe is designed for a 10-12 cup bundt pan. Simply halve the recipe for a 5-6 cup bundt!To make brown butter: melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for 10-20 minutes before using. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.