Christmas is lived, but it is clear that it also depends on us to intensify it more or less. As Patri, a gastronomic blogger from Sabores y Momentos , is unconditionally addicted to these very familiar dates, she is the ideal person to recommend a beautiful and easy recipe to prepare a bundt cake that will be fabulous on these dates (although it will be welcome at any time of the year! anus!). I leave you with the recipe.

Now yes, we are already at Christmas! What a great illusion, I admit that I am an unconditional fan of these dates, which at home we celebrate and enjoy with the little ones intensely.

And how could it be otherwise, the recipe that I bring you today is typically Christmas, a classic. The gingerbread bundt cake, with an international touch, why deny it, but with an intense smell of Christmas that will flood your homes. For this recipe I have of course chosen one of the wonderful Nordic Ware pans . Those of you who are lucky enough to have one in your hands know that there is nothing comparable, they are jewels for life. I don't know about you, but until I tried a Nordic Ware, I always had an excruciating panic when it was "unmoulded", because the chances of pieces of my cake sticking to the molds were high. Since I have been using these authentic wonders, I have an impeccable release from the mold with such marked lines on my cake that they look like real sculptures. And the best are the faces of mine when I serve it at the table….Everyone is amazed!! Basically you will dress your table with a simple recipe baked in these precious jewels!!

That is why today I have chosen this very special, simple but Christmas recipe. The warm touch of spices... cinnamon, cardamom, ginger, nutmeg, cloves... The moist interior texture and crunchy exterior make it a perfect recipe! And to make it even more perfect, I have chosen the spectacular Stained Glass mold, which simulates the glazing of old stained glass windows and transports us to other times.

So let's go with the recipe, which I'm sure you'll love!


  • 360g of flour
  • 1 teaspoon (tsp) of sodium bicarbonate
  • 1 and a half tbsp (1 1/2tbs) chemical yeast
  • 1/4 teaspoon (tsp) of salt
  • 1/2 tsp (tsp) ground cinnamon
  • 1/2 tsp (tsp) grated fresh ginger
  • 1/4 teaspoon (tsp) ground cloves
  • 1/4 teaspoon (tsp) ground cardamom
  • 1/4 teaspoon (tsp) of nutmeg
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 120g cane sugar molasses
  • 225g unsalted butter at room temperature
  • 250g muscovado sugar (optional, otherwise brown sugar)
  • 200ml of whole milk
  • 100g cream or crème frâiche


  1. We start by preheating the oven to 170ºC with heat up and down without air. Grease the mold well and thoroughly with melted butter and the help of a brush or non-stick spray . Remember to emphasize the nooks and crannies. In a bowl, sift together the flour, spices, salt and yeast. We booked.
  2. Meanwhile, with an electric mixer or Kitchen Aid-type food processor , beat the eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add the molasses and continue beating.
  3. In a saucepan over low heat, melt the butter and add the cream, milk and vanilla extract and heat without letting it boil, be careful not to beat, just stir and mix.
  4. Add the dry ingredients to the egg mixture, stir, and then add the butter mixture. Mix by beating until we have a smooth cream. Let's pour the mixture into the mold and once we have it well distributed, we must gently hit the mold several times against the top to get rid of any air bubbles that have remained.
  5. We will bake in the lower part of the oven for about 55 minutes, always watching so that we do not get too toasted on top. And depending on the oven, 50 minutes will be enough, click with a toothpick to check that it comes out dry and we will have it ready.
  6. We take out of the oven. Let it cool for 15 minutes inside the mold and then we can turn it over and remove it from the mold, letting it cool completely on a wire rack. If you feel like it, you can dress with icing, I have simply opted for a little icing sugar on top.

Tip: I recommend grating the fresh ginger and, in a mortar, grind the cloves and cardamom instead of using the ones that are already ground, the difference is very noticeable since the aromas and flavors are more intense.

Author of the recipe: Patri from Sabores & Momentos


Fernando said:

Buenas tardes. Yo tengo que decir que la decepción es máxima con estos moldes( y también con los sellos). Lo he hecho dos veces y las dos se pegaron mucho en el molde( habiendo utilizado en spray que venden en la web). He seguido todas las indicaciones de Claudia y Julia, las de Nordic Ware…y nada. Deberían avisar de estas complicaciones, porque son bastante caros como para tener que hacer un master para hacer un bizcocho.

Marga said:

Estoy encantada con este molde!!..mi primera experiencia con Bundt ,queda súper bonito todo lo que hago en el..espero que en el próximo que me compre me pase lo mismo..Gracias

Claudia&Julia said:

Hola Jasmine,

Nos ponemos en contacto contigo para intentar encontrar el porqué no te resulta este molde y poder ayudarte.

Muchas gracias.

Jasmine Samara said:

Hola , la verdad compre mis moldes Nórdic Ware con mucha ilusión pero me ha pasado igual que a Esther . No hay manera que me salga bien . Queda totalmente pegado en el fondo . Un desatre , a pesar de seguir todas las orientaciones . Lo cual no me sucede con mis moldes viejísimos y con la misma receta .
Me siento decepcionada .

Claudia said:

Hola Esther, lamentamos que tu experiencia con los bundts no haya sido tan buena como es de esperar. La verdad es que en general todo el mundo queda muy contento, pero sí que hay algunos truquillos que ayudan para que salga perfecto. Te dejo link a un post en que los comentamos ( y en este vídeo los ponemos en práctica: Espero que resulte de ayuda, un saludo!

Claudia said:

Qué gracia, Concha!! Nos alegra mucho que resultara tan y tan bien, la verdad es que es una receta muy fácil de seguir y con un sabor exquisito :) Un saludo!

Esther said:

Solo leo maravillas de estos moldes y me gustaría dar una opinión diferente. Tal vez sea yo, no lo pongo en duda puesto que mi marido hizo un bizcocho y le quedo estupendo pero, siempre hay un pero… Lo he intentado dos veces siguiendo todas las indicaciones de cómo desmoldar los maravillosos Nordicware y no puedo hablar tantas maravillas. Siempre había usado un sencillo y vulgar molde de silicona el cual jamás se ha pegado, algo que no puedo decir con Nordic… Así que por favor, no hablar tantas maravillas porque también tiene sus pegas. Un saludo

Concha said:

Tengo que deciros soy una mal repostera, pero esta receta me salio fantastica. Un amigo repostero quedo flipado y me pidio la receta

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