Gingerbread Fortress Bundt Cake

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Forget about gluing hard pieces of gingerbread together, make a bundt cake instead.
Gingerbread Fortress Bundt Cake
Gingerbread Fortress Bundt Cake
Gingerbread Fortress Bundt Cake with Nativity and Santa on his Way

A Great Alternative to Gingerbread Houses

For years, I have been thinking about making a gingerbread house.  When I was growing up in Germany, the bakery downstairs had an amazing nativity set in their display window.  All people and animals were made from marzipan, the buildings were made of gingerbread, and the snow was spun sugar.  It must have taken them days to make it all.  My mother would get me a marzipan apple if I was really good.

A few years ago, at a garage sale, I found a castle shaped Nordicware bundt pan.  It languished on my shelf until I had the brilliant idea to use it to make a gingerbread cake. There is no need to assemble anything, so no need to make royal icing.  Piped buttercream works perfectly.  This cake tastes better if it can sit for a day without being disturbed.

Mise en Place
Ginger Fortress Cake

Gingerbread Fortress Bundt Cake

Forget about gluing hard pieces of gingerbread together, make a bundt cake instead.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings (slide to adjust): 12 servings
Course: Dessert
Cuisine: American
Calories per serving: 558kcal

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-- Gingerbread Spice --

  • 2 ½ teaspoon Ginger
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoon Allspice
  • teaspoon Mace

-- Cake --

  • 2 ½ cups Flour
  • 2 tablespoons gingerbread spice
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup Butter, 12 tablespoons unsalted butter, at room temperature
  • 1 ½ cups brown sugar packed
  • 2 large eggs
  • ½ cup molasses
  • 2 tablespoon Candied ginger , minced
  • 1 cup water

-- Glaze --

  • cup Apple Brandy
  • ½ teaspoon gingerbread spice
  • ¾ cup granulated sugar

-- Icing --

  • ½ cup Butter, at room temperature
  • 2 cups powdered sugar , sifted
  • ½ teaspoon Gingerbread Spice
  • 1 teaspoon Vanilla
  • 1 tablespoon Apple Brandy
  • 1 tablespoon Milk
Ingredients necessary for the recipe step are in italic.


  • Preheat the oven to 350 °F. Lightly grease a 10- to 12-cup bundt-style pan. I used the Castle bundt pan from Nordicware.

Gingerbread Spice

  • 2 1/2 teaspoon Ginger, 1 1/2 teaspoon Cinnamon, 1 teaspoon Nutmeg, 1/2 teaspoon Allspice, 1/8 teaspoon Mace
    Mix the gingerbread spices together. You will have extra spice leftover, so have a covered container available.

Make the Cake

  • 2 tablespoon Candied ginger
    Chop the candied ginger finely.
  • 2 1/2 cups Flour, 2 tablespoons gingerbread spice, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 1 teaspoon baking powder
    In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
  • 3/4 cup Butter, 1 1/2 cups brown sugar packed
    In a separate bowl, beat together the butter and sugar until fluffy.
  • 2 large eggs, 1/2 cup molasses
    Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses. Add the candied ginger.
  • 1 cup water
    Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
  • Pour the batter into the prepared pan, smoothing the top.
  • Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

Make the Glaze

  • 1/3 cup Apple Brandy, 1/2 teaspoon gingerbread spice, 3/4 cup granulated sugar
    While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
  • Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
  • Brush the cake with the glaze, and allow it to cool completely.

Decorate the Cake

  • 1/2 cup Butter, 2 cups powdered sugar, 1/2 teaspoon Gingerbread Spice, 1 teaspoon Vanilla, 1 tablespoon Apple Brandy, 1 tablespoon Milk
    To make the icing, beat the butter until fluffy, then add the remaining ingredients. You will have to use your eye for this - if it's too thin, add more sugar, too thick, add more milk.
  • Put the icing into separate bowls to color whatever colors you want to use, then put into a piping bag and have fun decorating your cake. Use more powdered sugar to make snow on the ground.


You don't have to use Apple Brandy, you could use brandy, or water if alcohol is a concern.


Calories: 558kcalCarbohydrates: 91gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 185mgPotassium: 359mgFiber: 2gSugar: 66g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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