Mini Gingerbread Bundt Cakes Recipe with Lemon Glaze
Easy recipe for individual bundt cakes, perfect for Christmas dessert
Ingredients
The Gingerbread Cakes
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp. fresh grated ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1/4 cup blackstrap molasses
- 1 tbsp. vanilla extract
- 2 tsp. baking soda dissolved in 1 cup boiling water
The Lemon-Ginger Frosting
- 1 tsp. lemon zest
- 2 tbsp. lemon juice
- 1/4 tsp. fresh grated ginger
- 1 1/2 cups confectioner's sugar
Instructions
- Preheat oven to 350 degrees.
- Combine flour, both sugars, spices and salt in a large bowl. In a separate medium bowl, whisk eggs, oil, sour cream, molasses, ginger and vanilla together. Then whisk the water-baking soda mixture into the egg mixture.
- Fold wet ingredients into flour mixture until combined. Spray mini bundt pan with nonstick cooking spray. Pour batter about 2/3 of the way into each mold.
- Bake in a preheated oven for 18-22 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before turning out onto a wire rack.
- Whisk all of the frosting ingredients together in a small bowl. Pipe or spread over the gingerbread cakes and sprinkle with more confectioner's sugar just before serving.
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