Gingerbread Bundt Cakes

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 3/4 tsp Ginger

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/8 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Flour
  • 1 Icing
  • 1/4 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 3 tbsp Milk or cream

• Liquids

  • 1/2 cup Water

Found on ibakeheshoots.com

Description

Ingredients

• 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 youre feeling decadent ( I used 3 tablespoons of cream)
• ⅛ teaspoon nutmeg
• ⅛ teaspoon cinnamon

Directions

• 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. Dont be scared if it gets bubbly; its 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.