Mini Gingerbread Bundt Cakes with Maple Glaze and Sparkling Cranberries
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1/2 cup salted or unsalted butter, cut into tablespoons
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola or vegetable oil
  • 1 1/2 cups dark brown sugar, packed (not golden)
  • 1 cup molasses (unsulphered, not blackstrap)
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • mini bundt pan, 6 or 12 cakes
  • bakers spray (flour and oil)
Instructions
  1. Preheat oven to 350F and generously spray your mini bundt pan with bakers spray (flour and oil). You can try greasing with flour and butter but you may not get the cakes to release perfectly.
  2. In a small saucepan, melt the butter over medium heat. Once melted turn up the heat to medium high and heat, stirring constantly for about 4-5 minutes until butter turns golden brown and smells nutty. There will be small brown bits in the butter. Remove from the pot and let cool.
  3. In a medium bowl, whisk together the flour, ginger, cinnamon, allspice, cloves, nutmeg, baking soda, and salt then set aside.
  4. In the bowl of your stand mixer, add browned butter, oil, brown sugar and molasses. Beat on high for about 3 minutes until light and fluffy.
  5. Next beat the eggs in one at a time and mix until well incorporated. Mix in the vanilla extract.
  6. Add the flour mixture in three additions, alternating with the buttermilk. Starting and ending with the flour mixture. Mix until just combined, do not over blend!
  7. Pour into mini bundt pans quite full, just below the top of each well, it should cover the center piece. *These don't rise much so if you don't fill almost to the top you will have a funny looking half of a bundt cake!
  8. Bake for 25 minutes, until a toothpick in the middle comes out clean.
  9. Cool for 10 minutes then invert to a cooling rack. If you've sprayed the pan generously these should just fall out.
  10. If your pan has 6 cakes, respray and repeat to bake the rest of the batter.
Recipe by Just a Smidgen at https://justasmidgen.com/2021/12/28/mini-gingerbread-bundt-cakes-with-maple-glaze-and-sparkling-cranberries/