Gingerbread Bundt Cakes
Prep time
Cook time
Total time
Makes 12 Mini Gingerbread Bundt Cakes
Serves: 12
  • ¼ cup molasses
  • ½ cup boiling water
  • ¾ teaspoon baking soda
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • ⅔ cup sugar
  • 2 eggs
  • ¾ teaspoon grated ginger
  • Icing
  • 1 cup powdered sugar
  • 3-4 tablespoons of milk or cream, if you're feeling decadent ( I used 3 tablespoons of cream)
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat 2 mini cake pans with baking spray or lightly butter pans then coat with flour.
  3. Mix boiling water, molasses , and baking soda. Don't be scared if it gets bubbly; it's supposed to do that.
  4. Combine flour, baking powder, ground ginger, ground cloves, nutmeg and salt.
  5. Cream butter and sugar in mixing bowl until light and fluffy, about 3 minutes.
  6. Add eggs, one at a time until each is fully combined.
  7. Add grated ginger. Combine for 1 minute.
  8. Alternating, add in flour mixture and molasses mixture, beginning and ending with the flour mixture.
  9. Divide batter evenly amongst the 2 prepared pans, filling each cup about halfway.
  10. Bake for 18-20 minutes or until the cake springs back when touched.
  11. Let cool in pans for 10 min, then remove to a cooling rack.
  12. Dip or spoon icing over cakes.
  13. Serve immediately or once completely cooled, store in an airtight container at room temperature for 3 days.
To make icing: In a shallow bowl, combine the powdered sugar, milk, nutmeg, and cinnamon until smooth. Dip or spoon icing over cakes.
Recipe by I bake he shoots at