Mini Gingerbread Bundt Cakes with Cinnamon Glaze and More

Christmas is a little over two weeks away, and I just started baking.  I am way behind to say the least. I think that because Thanksgiving was so late, Christmas has sneaked up on me this year.  Needless to say I am in the baking mode now.  I made these Mini Gingerbread Bundt Cakes for dessert with friends.  Don't they look cute on these little sleds, that I got as a gift several years ago?  If you aren't in the Christmas spirit yet, just bake some Gingerbread with all of those glorious Christmas spices like nutmeg, ginger, cloves, allspice, and of course cinnamon, will be wafting from your kitchen. And don't forget to turn on your Christmas music. These moist, little gingerbread cakes are full of spice flavor, with a hint of chocolate, and covered with a sweet Cinnamon glaze  I love my mini bundt pan because you get a bonus, double duty shall we say. If you flip the little bundt cake over, you  get a doughnut. Genius!

In this case, you have Gingerbread Cake Doughnuts, which would be perfect Christmas morning or a brunch with a steaming cup of hot cocoa. I have also made Cranberry White Chocolate Oatmeal cookies, and my first batch of fudge with more to come.  I am finally in the Christmas Spirit, and hope that you are, too.  Enjoy!

Mini Gingerbread Bundt Cakes with Cinnamon Glaze

Gingerbread Cakes

• 2¼ cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 teaspoon cocoa powder
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
• ¾ cup dark molasses
• ¾ cup sugar
• 1 large egg
• ½ cup buttermilk
• ½ cup whole milk

Cinnamon Glaze

• 1 cup powdered sugar
• 3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)
• ¼ teaspoon cinnamon

Instructions

Gingerbread Cakes

1. **Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.
2. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
4. Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients.
5. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
6. Fill each bundt pan cup about ¾ the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

Cinnamon Glaze

1. Mix powder sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine.
2. Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.

** I have a 6 cup mini bundt pan and I got 12 mini bundt cakes

Adapted from Honest Cooking and La Cuisine d'Helene

I linked up my recipe to Brandie's I linked up my recipe to Brandie's The Weekend Potluck #148