Mini Gingerbread Bundt Cakes with Cinnamon Glaze

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    cups all purpose flour

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 1/2

    tsp ground cloves

  • 1/2

    tsp allspice

  • 1/2

    tsp ground nutmeg

  • 1

    tsp cocoa powder

  • 1

    tsp ground cinnamon

  • 2

    tsp ground ginger

  • 1

    stick unsalted butter, melted then brought to room temperature

  • 3/4

    cup dark molasses

  • 3/4

    cup granulated sugar

  • 1

    large egg, room temperature

  • 1/2

    cup buttermilk

  • 1/2

    cup whole milk

  • Cinnamon Glaze

  • 1

    cup powdered sugar

  • 3-4

    tbsp whole milk(amount will depend on how thin or thick you want your glaze)

  • 1/2

    tsp ground cinnamon

Directions

1.Use Baker's joy or use butter and flour a 12 cup mini bundt pan. Preheat oven to 350 2.In a medium bowl, whisk together flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger. 3.Using a electric mixer, beat together butter, molasses and sugar until well combined 4.Add the egg and beat until combined 5.Slowly beat in Buttermilk and milk( it will look like it curdled, but it will be okay and will be fine once you add the dry ingredients. 6. Add Flour in several additions, beat until combined, scraping down sides of bowl between each addition 7. Fill each bundt pan cup about 3/4 the way full and smooth out the tops. Bake on the middle rack for 18 minutes, or until toothpick inserted in the middle of the cake comes out clean 8. Cool in pan for about 20 minutes, then place on wire rack to cool completely Cinnamon glaze 1.Mix powdered sugar and milk together with a fork until smooth and have your desired thickness in a shallow bowl 2. Add cinnamon and mix to combine 3.Dip tops of each cooled bundt cake in the glaze and let dry on a wire rack

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