Description
Warm up your kitchen with these easy Gingerbread Mini Bundt Cakes — a festive holiday bake full of rich spice, sweetness, and cozy charm.
Ingredients
Scale
- 2 1/2 cups all-purpose flour or gluten free flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups packed brown sugar
- 2 large eggs, at room temperature
- 1/2 cup molasses
- 1 cup water
Instructions
- Preheat the oven to 350°F and lightly grease a mini bundt pan (or 10″ regular bundt pan)
- In a large bowl, whisk together the flour, spices, salt, baking soda, and baking powder.
- In another bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the molasses.
- Add the dry ingredients in three parts, alternating with the water, and mix just until smooth. Pour the batter into the pan and smooth the top.
- Bake for 23-25 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a rack.
- You could add a glaze, a dusting of powdered sugar, or a spoonful of whipped cream to finish.
Notes
This recipe makes 12 mini bundt cakes. Cook time will depend on the mould you use. I recommend 23-25 minutes, but could be shorter or longer depending on the pan. Keep an eye on them.
- Prep Time: 15
- Cook Time: 23-25 minutes
- Category: Cakes