Description
Delectable mini gingerbread bundt cakes offer a spicy-sweet holiday treat from German baking traditions. Warm spices and rich molasses create a comforting dessert you’ll savor with each delightful bite.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) molasses
- ½ cup (120ml) whole milk
- 2 lg eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsps ground ginger
- 1 ½ tsps ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (120g) powdered sugar
- 2–3 tbsps milk
- ½ tsp vanilla extract
- ¼ cup (60ml) hot water
Instructions
- Preparation: Preheat oven to 350F (175C) and meticulously coat mini Bundt cake pan with non-stick spray or butter-flour mixture to guarantee effortless cake extraction.
- Dry Ingredient Fusion: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until perfectly blended and uniform.
- Butter Transformation: Utilize electric mixer to cream butter with granulated and brown sugars, whipping until voluminous and dramatically lightened, approximately 2-3 minutes.
- Liquid Integration: Progressively add eggs to butter mixture, ensuring complete incorporation after each addition, then seamlessly blend in dark molasses for deep, rich flavor profile.
- Batter Harmonization: Gently fold dry ingredients into wet components, alternating with milk to maintain smooth consistency. Introduce hot water and mix until batter achieves silky, uniform texture.
- Baking Process: Distribute batter into Bundt pan cavities, filling three-quarters full. Tap pan against counter to eliminate potential air bubbles, then slide into preheated oven.
- Cake Completion: Bake for 18-22 minutes, checking doneness by inserting toothpick that emerges clean without wet batter. Rest cakes in pan for 10 minutes before carefully inverting onto wire rack.
- Finishing Touch: Optional – Craft glossy glaze by whisking powdered sugar with milk and vanilla extract. Drizzle elegantly over completely cooled cakes and dust with additional powdered sugar for refined presentation.
Notes
- Measure Precisely: Use exact measurements for spices and ingredients to maintain the delicate balance of flavors in gingerbread cakes.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Avoid Overmixing: Gently fold dry ingredients into wet mixture to prevent tough, dense cakes by minimizing gluten development.
- Moisture Control: Hot water helps create a tender crumb, so don’t skip this crucial step for achieving the perfect gingerbread consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg