These adorable mini gingerbread bundt cakes are a delicious way to celebrate the winter season!
Happy Holidays, everyone! How was your Christmas? How has your Hanukkah been so far? I hope that the holidays have been a wonderful experience for you all – no matter what you celebrate!
I had one of the best Christmases I’ve had in a while. It was filled with lots of great company and laughter and good food. My daughter got so many wonderful gifts she’s been wanting for a while and still was able to remember that the best part of Christmas is being with those you love.
I was so busy with hosting all the amazing giveaways here on the blog (go back to previous posts to find them – most of them are still open to new entries!) and didn’t really feel like making more than the million cookies I spent a few days preparing. Still, everyone was expecting a dessert that was a bit more substantial, so I decided to make a few of these adorable gingerbread bundt cakes for everyone.
They are the perfect serving size and is perfect with a dusting of powdered sugar that looks like snow, but you can also add a glaze to it. I recommend an eggnog glaze, or brandy icing. I actually topped mine with marshmallow and toasted it. Not very holiday looking by the end, but so delicious nonetheless!
The recipe for these cakes is enough to fill one of these Nordicware pans, but you can easily double or triple the recipe to make as much cake as you need.
These gingerbread bundt cakes are probably on my top 3 for favorite gingerbread recipes along with the layered gingerbread cake and gingerbread scones. Normally, I love a lot of ginger bite like with the gingerbread scones, but these cakes are a bit more mellow with the ginger and it is complemented with a blend of orange, brandy, and other warm spices for a really tasty treat. Originally, I wanted to go a chocolate stout gingerbread cake, but I prefer the lighter color of this cake which shows the details of the cake better and reminds me more of wooden houses. But the chocolate stout gingerbread cake was amazing. I will definitely share that with you soon.
Bob’s Red Mill is kindly giving away a $50 gift card to one lucky reader! To enter to win, follow Bob’s Red Mill (@bobsredmill ) and A Cookie Named Desire (@acookienameddesire). Comment below with your username. For an additional entry, comment with your favorite type of cake!
- ½ cup dried figs
- ¼ cup brandy
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, room temperature
- zest of one orange
- 1 tablespoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 1 teaspoon ground cardamom
- 2½ teaspoons ground ginger
- ⅛ teaspoon ground nutmeg
- 2½ tablespoons grated fresh ginger
- 3 large eggs, room temperature
- 3 tablespoons molasses
- 1½ cups all-purpose flour, plus more for figs
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup buttermilk
- Preheat the oven to 350 degrees F. Grease and flour the bundt pan and set aside.
- In a small bowl, mix together the figs, brandy, and vanilla together. Heat in the microwave for 30 seconds and set aside for 10 minutes, then strain out the liquid, reserve the liquid and figs.
- In your mixing bowl, beat the sugar, butter, orange zest, spices, and fresh ginger together until light and fluffy.
- Beat in the eggs one at a time and mix well between each addition.
- In a separate bowl, mix together the flour, cornstarch, baking powder, and salt together.
- Add one third of the flour to the butter mixture and mix until just combined. Add the buttermilk and mix until combined.
- Add in another third of flour and mix until combined. Add in the liquid from the figs.
- Add in the remaining flour and mix until combined. Stir in some flour into the figs and fold them into the batter.
- Evenly divide the batter into the bundt pan and bake for about 25 - 30 minutes (longer if using a regular bundt pan) until golden brown and a toothpick comes out clean when inserted in the middle.
- Allow to cool for about 10 minutes in the pan, then take out the cakes and cool on a wire rack. You may need to cut off the bottoms of the cake so the houses can stand.
- Serve with powdered sugar or icing.