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Christmas Day, Part II and Mini Gingerbread Bundt Cakes

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Christmas time is for sharing, right? It’s the time of year when we put aside all our normal selfish tendencies and pay attention to others–food for the Soup Kitchen, clothes to Goodwill, some spare change in the pot of that guy ringing the bell outside the mall, not to mention presents to all our loved ones and maybe even to a few relatives that are almost loved (translation=a pain in the behind). We share with everybody, because Christmas time is for sharing, right?

Well, how did you do this year? More to the point this day after Christmas, are you ready to shelve that sharing business and get back to taking care of little old (or young) YOU? You’ve been so good these past weeks, you’ve earned some long overdue personal attention and pampering.

Here at R&R (get it?) we’ve got the perfect solution–Mini (read PERSONAL) Gingerbread Bundt Cakes. This is one time when you can have your cake AND eat it too, since you can fully indulge your sweet tooth with half of one of these cuties and save the other half for tomorrow–no sharing required!

And get this–since the recipe makes two mini cakes, you can keep one for yourself and share the other and pretend you’re still in the Christmas spirit. Now that’s having your cake and eating it too.

gingerbread bundt

Mini Gingerbread Bundt Cakes

1 cup plus 2 Tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 heading teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon cocoa powder

4 Tablespoons unsalted butter, melted and cooled

6 Tablespoons dark molasses

1/4 cup granulated sugar

1 egg yolk

1/2 cup milk

gingerbread cake

Preheat oven to 350 degrees. Butter 2 mini bundt pans, and then dust with flour. Set aside.

Combine the flour, baking soda, salt, spices, and cocoa in a large mixing bowl. In a separate bowl, whisk together the butter, molasses, and sugar. Once that mixture is combined, add the egg yolk and whisk. Last, add the milk and whisk all of the ingredients together. Pour the liquid ingredients into the dry ingredients and mix together until just combined.

Divide the batter between the two prepared bundt pans, making sure not to fill more than 3/4 full. (You might have a little extra batter to taste!) Place the bundt pans on a cookie sheet and put in the oven. Bake for 35-40 minutes, until cakes are done and a toothpick inserted in the center comes out clean. Remove the cakes from the oven and cool for 20 minutes, before removing them from their pans. Cool the cakes completely.

If you want to glaze the cakes, mix together 1/2 cup powdered sugar and 1-2 Tablespoons of milk. Add a dash of cinnamon and mix into the glaze. Spoon the glaze over top of the cooled cakes.

Makes 2 mini bundt cakes.

gingerbread bundt mini cake

{Adapted from Real House Moms}

Click below to listen to or read Part II of “Christmas Day”!

Christmas Day, Part II, audio © Jeffrey Anderson

Christmas Day, Part II, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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