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Spiced Gingerbread Wreath Cake

A moist, warmly spiced gingerbread Bundt cake shaped like a wreath. A showstopping holiday dessert decorated with sugared cranberries and rosemary.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American, Christmas
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 2.5 cups all-purpose flour
  • 1 cup brown sugar
  • 1 cup molasses
  • 0.5 cup melted butter
  • 1 cup milk
  • 2 eggs
  • 1.5 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves
  • 0.5 tsp salt
Decoration
  • 0.25 cup powdered sugar for dusting
  • 1 cup sugared cranberries
  • 6 sprigs rosemary

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. Whisk together flour, baking soda, spices, and salt.
  3. Warm molasses and melted butter until smooth, then cool slightly.
  4. Add eggs and milk to the molasses mixture.
  5. Combine wet and dry ingredients; mix until smooth.
  6. Bake 40–45 minutes until a toothpick comes out clean.
  7. Cool 10 minutes, remove from pan, and cool completely.
  8. Decorate with powdered sugar, cranberries, and rosemary.

Notes

Use fresh spices for the best gingerbread flavor. Allow cake to cool fully before decorating.