Description
Spiced mini gingerbread bundt cakes bring holiday warmth straight from German baking traditions. Delicate crumbs melt with rich molasses and warm spices, inviting companions to savor winter’s most comforting dessert.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) molasses
- ½ cup (120ml) whole milk
- 2 large eggs, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
Spices and Dry Seasonings:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Glaze Ingredients (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup (60ml) hot water
Instructions
- Heat the oven to 350F (175C) and prepare mini Bundt cake pan with non-stick spray or butter and flour coating to ensure easy cake removal.
- Combine all dry ingredients including flour, baking powder, baking soda, salt, and warm spices like ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl, whisking thoroughly to distribute evenly.
- Using an electric mixer, cream butter with granulated and brown sugars until the mixture becomes light, airy, and significantly increases in volume, approximately 2-3 minutes.
- Incorporate eggs into the butter mixture one at a time, ensuring complete integration after each addition, then blend in rich, dark molasses until fully combined.
- Gradually fold dry ingredient mixture into wet ingredients, alternating with milk to maintain smooth consistency. Pour in hot water and mix until batter becomes silky and uniform.
- Carefully distribute batter into mini Bundt pan cavities, filling each approximately three-quarters full. Gently tap pan against counter to eliminate potential air pockets.
- Place pan in preheated oven and bake for 18-22 minutes, monitoring until a clean toothpick can be inserted and removed without wet batter clinging.
- Allow cakes to rest in pan for 10 minutes, then delicately invert onto wire cooling rack to prevent structural damage.
- Optional: Create a simple glaze by whisking powdered sugar with milk and vanilla extract until glossy and pourable. Drizzle decoratively over completely cooled cakes.
- Serve immediately, optionally dusting with additional powdered sugar for elegant presentation.
Notes
- Customize spice levels by adjusting ground ginger and cinnamon quantities for personal taste preferences.
- Swap regular milk with dairy-free alternatives like almond or oat milk for lactose-intolerant individuals.
- Use gluten-free flour blend to make the recipe suitable for those with wheat sensitivities.
- Ensure ingredients are at room temperature for smoother batter and more consistent texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg