It wouldn’t be Christmas without a little gingerbread and this bundt cake honours the traditional flavour in a whole new way.

This easy-to-follow recipe is moist and delicious and we’ve paired it with a cream cheese glaze that takes it to a whole new level.

Ingredients:
- 300g black strap molasses
- 225g unsalted butter
- 250g whole milk
- 300g red fife multipurpose flour
- 180g granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp (15g) ground ginger
- 1 tsp cinnamon
- ½ tsp mixed spice or pumpkin pie spice
- ½ tsp nutmeg
- ½ tsp cardamom
- 2 large eggs at room temperature

Cream Cheese Glaze:
- 4 oz cream cheese
- 1/4 cup softened butter
- 1 tsp vanilla
- 1 cup powdered sugar

Directions:

1. Preheat your oven to 300°F and grease your bundt pan with butter.
2. Pour molasses and butter into a saucepan, melt it over medium heat (do not boil). Take it off the heat, add in the milk, and let it cool for 10 minutes. (Don't skip the cooling step)
3. In a big bowl, mix flour, sugar, baking soda, baking powder, salt, and all the spices until combine.
4. Once the molasses mix is a bit cooled, add eggs and whisk until combine.
5. Pour the wet mix into the dry mix, whisk until it's smooth.
6. Pour batter into your prepared bundt pan.
7. Bake for 1 hour and 20 minutes, or until a toothpick comes out clean from the center.
8. Let your cake cool in the pan before transferring to a wire rack.
9. While it's chillin', whip up the cream cheese glaze – mix cream cheese, butter, vanilla, and powdered sugar until it's smooth.
10. Once your cake is cool, warm up the glaze, pour it on, and let it set before you serve. Get ready for a slice of pure comfort in every bite!