Gingerbread Bundt Cake with Cinnamon Glaze is the perfect dessert for Thanksgiving or Christmas. Flavors of ginger, cinnamon, nutmeg, and cloves not only make your taste buds dance, but fill the kitchen with an amazing aroma.
In a large mixing bowl take the brown sugar, granulated sugar, all purpose flour, ground ginger, baking powder, ground cinnamon, baking soda, salt, nutmeg and ground cloves. Mix well using a whisk and set to the side.
In a separate mixing bowl mix together the eggs, sour cream, canola oil, molasses and vanilla extract.
Add the dry ingredients to the wet ingredients and mix together just until smooth.
Use the 1 tablespoon of butter to grease a bundt pan well. Take the ½ Tablespoon of flour, ½ Teaspoon of ginger and ½ Teaspoon of Cinnamon and mix together. Use this mixture to dust over the buttered bundt pan.
Pour the batter into the bundt pan and bake for 45-50 minutes. Depending on your oven you might want to check after 40 minutes, using a toothpick. Check that the toothpick comes out clean.
Let cool on a cooling rack for about 5-10 minutes, no longer, or the cake will stick. Remove from the bundt pan onto the cooling rack and cool completely.
Mix together the cinnamon glaze ingredients and pour over the cake, once cooled.