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These sweet little gingerbread cakes are adorable and easy to make in a mini bundt pan. Perfect for all year round, these feature an optional peach glaze. @MrsMajorHoff for @worldmarket #worldmarket #ad #worldmarkettribe #WMHalloween
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5 from 1 vote

Gingerbread Mini Bundt Cakes

These sweet little gingerbread cakes are adorable and easy to make in a mini bundt pan. Perfect for all year round, these feature an optional peach glaze.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: gingerbread, gingerbread bundt cake, gingerbread cakes, mini bundt cakes
Servings: 12
Calories: 117kcal

Ingredients

  • 1 cup flour
  • ½ teaspoon soda
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • 1/16 teaspoon ground cloves seriously, just a tiny pinch.
  • 2 tablespoon butter, softened
  • ½ cup sugar
  • 1 egg
  • cup molasses
  • ¼ cup milk

Instructions

  • Preheat your oven to 350 degrees. Spray the mini bundt cake pan with non-stick cooking spray. 
  • Sift flour, soda and spices 3 times through the sifter
  • In a large mixing bowl, cream butter and sugar well. Beat in the egg, and then add in molasses, beating well
  • Add in ⅓ of the sifted flour mixture, stirring, then ½ of the milk, then another third of the flour mixture, the last of the milk, and finish with the rest of the flour mixture and stir until smooth.
  • Scoop the batter into mini bundts just above the half way mark.
  • Bake in your preheated oven 13-15 minutes.
  • Allow to cool on a cooling rack for 10 mins then invert pan and release the cakes. 
  • Once cooled, coat with the peach preserves. Coat it on with a brush. 
  • Pipe a simple mixture of confectioners sugar combined with milk onto the cakes and serve!

Nutrition

Calories: 117kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 154mg | Sugar: 15g | Vitamin A: 65IU | Calcium: 28mg | Iron: 0.9mg