Holiday Spice Bundt Cake and Gingerbread Latte
Magic is made in the kitchen this season with the Member’s Mark™ Holiday Spice Variety Pack. Member’s Mark™ Nutmeg, Ginger, and Cloves create a scrumptious blend of warm, cozy flavors – perfect for cakes, cookies, pies, and any festive treat, like this Holiday Spice Bundt Cake. To add a special touch to your favorite seasonal beverages, such as this Gingerbread Latte, top with Member’s Mark™ Cinnamon Sticks!
Tips for Removing a Bundt Cake from the Pan
Getting a bundt cake out in one beautiful piece can be tricky — here are the best tips to make sure it releases perfectly every time:
Before Baking
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Grease every nook and cranny.
Use a pastry brush to coat all the curves and crevices with softened butter or shortening — not melted butter (it can pool).-
You can also use baking spray with flour (like Baker’s Joy or Pam for Baking).
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Flour the pan (if not using a baking spray).
Dust lightly with flour after greasing, tapping out the excess.-
For chocolate cakes, use cocoa powder instead of flour to avoid white spots.
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Use a clean, dry pan.
Any residue from previous bakes can cause sticking. -
Don’t let the batter sit too long once it’s in the pan — the grease can slide off and lose effectiveness.
After Baking
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Cool for 10–15 minutes.
Let the cake rest in the pan on a wire rack. Too soon and it’s too fragile; too late and it may stick. -
Loosen the edges.
Run a thin silicone or plastic spatula (not metal) gently around the center tube and edges to loosen. -
Give it a few taps.
Gently tap the sides and bottom of the pan to help the cake release. -
Invert with confidence.
Place a cooling rack or plate over the top of the pan, flip it over in one motion, and let gravity do the work.-
If it doesn’t release right away, let it sit inverted for a few minutes — steam inside will help loosen it.
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If It’s Still Stuck
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Try a steam trick.
Drape a warm, damp towel over the inverted pan for 10 minutes — the moisture can help release the cake. -
Or use gentle heat.
Place the pan over warm water or in a 200°F oven for 2–3 minutes, then try again.
Pro Tip:
Use nonstick, heavy metal bundt pans — they hold shape and release better than silicone or lightweight pans.
Holiday Spice Bundt Cake and Gingerbread Latte
Ingredients
For the Holiday Spice Bundt Cake
- 3¼ cups All-purpose flour
- 1 tbsp Member's Mark™ Ground Ginger
- 2 tsp Member's Mark™ Ground Cinnamon
- ¼ tsp Member's Mark™ Ground Nutmeg
- ¼ tsp Member's Mark™ Ground Cloves
- ¼ tsp Member's Mark™ Ground Black Pepper
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 2 large Eggs
- 1 cup Vegetable oil
- ¾ cup Brown sugar
- 2 tbsp Fresh ginger finely grated
- 1 cup Molasses
- 1 cup Hot coffee freshly brewed
- Powdered sugar for topping
- Cranberries for garnish
For the Gingerbread Latte
- ½ cup Water
- ½ cup Coconut sugar
- 4 tbsp Molasses
- 1 tsp Member's Mark™ Ground Ginger
- ¼ tsp Member's Mark™ Ground Nutmeg
- ½ tsp Member's Mark™ Ground Cinnamon
- ⅓ cup Espresso
- ½ cup Milk
- 1 Member's Mark™ Cinnamon Stick
Instructions
For the Holiday Spice Bundt Cake
- Preheat oven to 350°F. Butter and flour a 10-inch Bundt pan.
- In a large bowl, whisk the flour, ground ginger, cinnamon, nutmeg, cloves, black pepper, baking soda, and salt.
- In a separate mixing bowl, beat the eggs gently. Add the vegetable oil, brown sugar, and fresh ginger, and stir to combine.
- Heat molasses in a heat-safe liquid measuring cup in the microwave until fluid, about 15-30 seconds. Add the molasses to the other wet ingredients. Add the hot coffee, and stir to combine.
- Add the wet ingredients to the dry ingredients and stir until the flour has just disappeared into the mixture. The batter will be thin and fluid.
- Pour batter into the prepared Bundt pan and bake until a toothpick inserted into the cake comes out clean, about 45-55 minutes.
- Remove the cake from the oven, turn it out onto a cooling rack, and cool for at least 10 minutes. Dust with powdered sugar and garnish with cranberries.
For the Gingerbread Latte
- In a small saucepan over medium high heat, add in the water and coconut sugar; stir until dissolved. Stir in molasses, ground ginger, nutmeg, and cinnamon.
- Bring the mixture to a light boil and cook for about 5-7 minutes, stirring every minute or so. Remove from the heat and set aside. Store leftover syrup in a container in the fridge.
- Add about two tablespoons of the gingerbread syrup to a coffee mug, followed by the espresso.
- Heat the milk in a saucepan or in the microwave until hot. Use a frother to froth the warmed milk. Slowly pour in the frothed milk into the coffee. Stir the latte to ensure the syrup doesn’t settle at the bottom. Add a Member's Mark™ Cinnamon Stick, and enjoy!