Gingerbread Spice Bundt Cake with Carmel Sauce #BundtaMonth

This month we were cooking to a "Holiday theme" for the Bundt a Month cake challenge. So I came up with the idea of a Gingerbread cake. I served it with a Caramel Sauce and Salted Caramel Ice-cream. Yum was the veridic all-round. 

Here’s how you can be a part of #BundtaMonth:
• Simple rule: Bake us a holiday bundt
• Post it before December 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Blueberry Bundt Cake)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes. For holiday inspiration, check out all of our announcement posts:

- See more at: http://www.thespicedlife.com/2013/12/bundtamonth-double-chocolate-glazed-peppermint-bundt-cake.html#more-10308

Candy Cane Bundt by Felice at All That’s Left Are The Crumbs

Cranberry Walnut and Ginger Holiday by Deepti at Baking Yummies

Dark Chocolate Orange Bundt with Dark Chocolate Orange Glaze by Stacy at Food Lust People Love

Double Chocolate Glazed Peppermint Bundt Cake by Laura at The Spiced Life

Gingerbread spice Bundt with Caramel Sauce by Jill at Made With Love

Peppermint Pound Cake by Kate at Food Babbles

Red and White Marbled Bundt by Holly at A Baker's House

Gingerbread Spice Bundt Cake with Caramel Sauce

Ingredients

• 1 cup (250 mL) buttermilk
• 2 eggs
• 1 egg white
• 1½ tsp (7 mL) vanilla
• 2¾ cups (675 mL / 340g) sifted cake-and-pastry flour
• 1⅔ cups (400 mL / 365g) granulated sugar
• 2½ tsp (10 mL) baking powder
• 2½ tsp (10 mL) ground ginger
• 1¼ tsp (6 mL) cinnamon
• ½ tsp (2 mL) baking soda
• ¼ tsp (1 mL) ground cloves
• ¼ tsp (1 mL) ground nutmeg
• 1 pinch salt
• ¾ cup (175 mL / 180g) softened butter
• 
  

​Caramel Sauce:

• ⅔ cup (150 mL / 150g) packed brown sugar
• ¼ cup (60 mL / 60g) butter
• ¼ cup (60 mL) 35% cream

Cooking Directions

• Pre-heat oven to (180°C) 350°F
• In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla. In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt.
• Place into a mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition.
• 
  
• Pour into a greased 10 (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely.

• Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes.
• Pour over cake just before you serve.

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