German Gingerbread Bundt Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1/4 cup honey
• 2 large eggs
• 1 cup buttermilk
• OPTIONAL: chopped milk chocolate bits (this wasn't optional for me...I wanted the bits, add after your wet ingredients are combined)

Tea Syrup Glaze Ingredients:

• 1/2 cup brewed spiced German Gingerbread Tea
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Buttercream Gingerbread Syrup Drizzle Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp gingerbread syrup (store-bought or made by simmering equal parts sugar and water with Gingerbread Tea)
• 1–2 tbsp milk (to adjust consistency)

Garnish:

• Dried orange slices

Instructions:

Make the Bundt Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the molasses, honey, and eggs, one at a time, until well combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Bake: Pour the batter into the prepared Bundt pan and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Tea Syrup Glaze:

1. In a small saucepan, combine the brewed tea and sugar. Simmer over medium heat until the sugar dissolves and the mixture reduces slightly (about 5 minutes). Stir in the vanilla extract and let cool.
2. Once the cake is cooled, brush the tea syrup generously over the cake to soak in and add flavor.

Make the Buttercream Drizzle:

1. Beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
2. Mix in the gingerbread syrup, followed by milk, a little at a time, until the drizzle reaches a pourable consistency.

Assemble and Garnish:

1. Drizzle the buttercream over the glazed Bundt cake in thin ribbons. Or let your daughter decorate it and go the rustic route, it'll be worth it.
2. Garnish with dried orange slices around the base or on top for an elegant, festive touch.