Guess who got a bundt pan for her birthday?
Me people! Don’t act like you didn’t scroll down and look at all the cool photos before you started reading. No worries. I ain’t mad at ya. I’m just glad you stuck around to see what we’ve be doing:
- Drinking a lot of boba. I mean, seriously…just when you think Fall has arrived (my favorite season) it’s 85 degrees again. wtf?
- Watching cool movies at home. Finally caught Chef on DVD. It’s refreshing to see Favreau get back to his Indie roots. Plus, the kitchen camera-work is awesome.
- Watching cool movies in the theater. Jake Gyllenhaal gives a creeped-out turn in Nightcrawler. Also, if you like car chases this movie has one that’s craaaaaaazy!
- Making gingerbread bundt cakes in my new pan. What!
Big ups to NordicWare for making this pan and my good friend, Pauline Yasuda, for giving it to me for my birthday. Well, she bought me something else and I exchanged it but that’s the same thing, right? Right? I got mine at Williams-Sonoma, by the way.
Just so you know, my girl Pauline is a comedienne extraordinaire. If you’re ever in LA or Las Vegas, do yourself a favor and check her out because she’s hilarious! You can see some of her raunchy comedy here.
Now…let’s talk gingerbread bundt cakes.
Gingerbread bundt cakes are the perfect dessert to get the holiday season going, after you’ve stuffed yourself with sweet potato pie, of course. These cakes are fluffy and moist with just the right amount of spices but if you’re feeling crazy, you could kick it up with some candied ginger. Don’t be shy with the spices, now.
I dipped mine in a thick, lightly spiced glaze and they were heavenly.
When all was said and done I had 12 mini cakes. 12! That’s just enough for me, the photographer, me and me. Did I forget anyone?
Recipe for Gingerbread Bundt Cakes
Recipe for Gingerbread Bundt Cakes adapted from Recipe
Recipe for Icing adapted from These Peas are Hollow
- 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
- 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
- Preheat oven to 350 degrees Fahrenheit.
- Coat 2 mini cake pans with baking spray or lightly butter pans then coat with flour.
- Mix boiling water, molasses , and baking soda. Don't be scared if it gets bubbly; it's supposed to do that.
- Combine flour, baking powder, ground ginger, ground cloves, nutmeg and salt.
- Cream butter and sugar in mixing bowl until light and fluffy, about 3 minutes.
- Add eggs, one at a time until each is fully combined.
- Add grated ginger. Combine for 1 minute.
- Alternating, add in flour mixture and molasses mixture, beginning and ending with the flour mixture.
- Divide batter evenly amongst the 2 prepared pans, filling each cup about halfway.
- Bake for 18-20 minutes or until the cake springs back when touched.
- Let cool in pans for 10 min, then remove to a cooling rack.
- Dip or spoon icing over cakes.
- Serve immediately or once completely cooled, store in an airtight container at room temperature for 3 days.