Old Fashioned Gingerbread Ring
Warm, spiced, and quintessentially festive, this Old Fashioned Gingerbread Ring is a nostalgic treat perfect for the holiday season or anytime you're craving cozy comfort. Made with a medley of aromatic spices like ginger, cinnamon, and cloves, and sweetened with rich dark molasses, this gingerbread ring offers a moist, tender crumb that fills your kitchen with irresistible warmth as it bakes. Baked in a bundt pan for its signature shape, it's as stunning as it is delicious, finished with a simple dusting of powdered sugar for an elegant touch. Easy to make in just over an hour, this recipe is ideal for holiday gatherings, coffee breaks, or a show-stopping dessert served with a dollop of whipped cream or alongside a cup of tea. Whether you're seeking a nostalgic dessert or a unique homemade gift, this gingerbread ring is sure to be a cherished favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 1 cup dark molasses
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a bundt pan to prevent sticking, then set it aside.
In a large mixing bowl, whisk together the flour, ground ginger, cinnamon, ground cloves, baking soda, and salt until well combined.
In a separate bowl, using an electric mixer or a whisk, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Gradually add the molasses to the butter and sugar mixture, mixing until fully incorporated.
Add the eggs, one at a time, beating well after each addition until the mixture is smooth.
Reduce the mixer speed to low and alternately add the dry ingredients and milk into the wet mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the gingerbread ring comes out clean.
Remove the pan from the oven and let the gingerbread cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely.
Once fully cooled, dust the top of the gingerbread ring with powdered sugar before serving for a beautiful presentation.
Slice and serve as a delightful dessert or snack, optionally paired with whipped cream or a cup of tea.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 541.8 g | 197% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 306.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 965 mg | 74% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4420 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
