Not-for-children gingerbread bundt cake from Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 08, 2024

    Moist, delicious cake - ginger wasn't as prominent as some recipes, but the overall spice was there and I really liked the cocoa notes. Icing was good, but whipped cream would have been good too. I made 1/2 recipe in a 6-cup bundt which took 50 min to bake. Unfortunately the top stuck to the pan and crumbled when I tried to remove it, so I had to eat it...(and it was delicious still warm from the oven). Next time I will flour the pan as well.

  • adrienneyoung on May 10, 2020

    A keeper. Double the brandy in the glaze, though.

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