I’m not above bribery to try and excuse my long blog absence.

I’m really not.

So, I come bearing cake. Not just any cake, but a festive, spicy, tastes-so-jolly-you’ll-be-spiking-the-soy-nog-and-belting-out-carols-while-you-bake-it Bundt cake. It doesn’t get any better than that.

I usually revel in the pumpkin run up to Thanksgiving, cramming it into every nook and cranny I can bake. And while I’m still feeling the pumpkin love, my stomach has skipped right over the Tofurkyfest and is on to Christmasy cheer.

This is a gingerbread bundt, complete with a cream filled center. The lightness of the filling compliments the gingerbread bite (which you can always tone down) and makes it so you can get away with a light dusting of powdered sugar on top rather than a glaze, although I think this cake would be redonkulous with a lemon glaze or sauce. Redonk.

Baker's hint: use a cookie or ice cream scoop to perfectly apply and center a Bundt cake filling.

Ho-ho-holy Gingerbread! Bundt Cake

2 1/4 cups flour (I used an all-purpose/spelt blend)
3/4 cup organic evaporated cane juice or sugar
1 tbsp. baking powder
1 tbsp. ground cinnamon
2 teas. ground ginger
1/2 teas. ground nutmeg
1/4 teas. ground cloves
sprinkle salt
1/4 cup applesauce
1/4 cup molasses
1/3 cup oil
1/2 teas. vanilla
1 cup milk of choice

Cream filling:
1 8oz. container of soy cream cheese, room temperature
1 teas. lemon juice
1/4 teas. vanilla
1/2 cup organic powdered sugar, sifted

1/3 cup chopped candied ginger (add to cake batter before spreading in pan)
Powdered sugar to dust

Preheat oven to 350. Lightly grease and flour a 10-12 cup Bundt pan or similar tube cake pan.

Prepare the filling by beating all ingredients together until smooth. Set aside.

In a small bowl, combine the flour, sugar, baking powder, spices and salt. In a large bowl, cream together the applesauce, molasses, oil and vanilla. Whisk in the milk until combined. Add the dry ingredients in two batches, until just mixed.

Spread half of the batter into the prepared pan. Scoop the cream filling into the pan, centering it on top of the batter, in a ring. Top with the remaining cake batter.

Bake for 38-43 minutes, or until a toothpick comes out clean. Let Bundt cool in the pan for 30 minutes before loosening and inverting onto your serving platter.

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24 Responses to spice is nice…

  1. Christina says:

    Wow, it sounds amaze-ing. I love me some gingerbread. There used to be this bakery in my hometown that would serve freshly baked gingerbread with chocolate icing and it was perfection. I wonder if I could make some sort of chocolate variation on the cream filling…I’m a little afraid to, since it sounds so yum as it stands! Anyway, welcome back!! ^.^

    • Kris says:

      Mmm… that sounds good. It’s actually inspiring me to bust out my Spiced Chocolate Chunk cookie recipe from my first book- it’s a chewy gingerbread cookie with chocolate chunks, rolled in sugar. But you could easily turn the filling into a chocolate filling, I’d just blend in 1/3 cup melted and cooled chocolate into the cream cheese filling and you’d totally be set.

      • Christina says:

        I don’t understand why my “welcome” got hyphenated above, but w/e. Those cookies sound pretty delish too, maybe I can convince Ken to make some soon…or even better, bake this cake! And I agree with the other comments, this is a gorgeous bundt pan!!

  2. FoodFeud says:

    This looks so gorgeous! I only recently found out about those sort of “tube cakes” with cream in the middle. Your bundt pan is also absolutely beautiful.

    • Kris says:

      Thanks! I’m sort of developing a Bundt pan addiction. It’s too bad they are so hard to store, so I’d have at least 10 of them.

  3. Josiane says:

    Your pan makes such a pretty cake! The kind of pretty thing you don’t want to cut into… but since I’m sure the cake tastes as good as it looks, I bet it isn’t so hard to cut into it after all!

    • Kris says:

      It’s my awesome deal pan- it’s the Nordic Ware Heritage pan that I bought new for $5! Best deal ever. And yes, it is so pretty it’s hard to cut into… but it’s so easy to eat. :)

  4. JoeDa says:

    Awesome! We are going to a Thanksgiving potluck and I am going to attempt to make this. Mad props to Queen of the Nom!

  5. Ben says:

    Looking forward to the holidays! Yum!

  6. Kelly says:

    Aaand hello, Thanksgiving dessert option #3! This looks amazing!

  7. gail says:

    looks delicious, can’t wait to try it! thanks :)

  8. Emma says:

    Welcome back! This will be at our Thanksgiving…if I can wait that long to make it, mmmmmmmm.

  9. jb says:

    This cake sounds heavenly… who can resist a cream filled anything?! Plus, I’ve had gingerbread on my mind lately in a serious way. I need to get my fix

  10. xvavaveganx says:

    Wow, this cake is beautiful and it sounds so delicious!! I bet it would be a beautiful addition to any Thanksgiving table! Totally bookmarked!

  11. laura says:

    hey, what’s the measurement for the powdered sugar?

  12. […] For dessert we had cream-filled gingerbread bundt cake. […]

  13. JJ says:

    Hi Kris, I brought in this cake for a holiday party at work today (in Halifax, NS) and it was a hit! Since both the grocery stores I went to were out of vegan cream cheese (boo to me for not shopping for ingredients earlier!), I made a simple vanilla glaze with orange zest and some orange slices around the bottom – So tasty! Thank you! 😀

  14. […] Cream-Filled Gingerbread Bundt Cake Bundt cake o' deliciousness. […]