Gingerbread Bundts with Cinnamon Glaze are great for a special weekend breakfast or a tasty treat after dinner! It is such a busy time of year, but I am loving all of it! I truly love watching my kids come down in the morning to find Sparkle, their little elf that has visited us the last two years. I adore their excitement for Christmas and the joy that shines in their smiles! It is truly amazing to see my kids “believe” and they melt my heart! Their wish lists are long with large items this year and oh my goodness are they going to be beaming when they wake up on Christmas morning. I can’t wait!!!
On top of the usual school, baseball, and gymnastics activities and daily routines, the to-do lists are never ending right now and I don’t sleep much anyways. But…when I saw this recipe, I knew I had to set the alarm a little earlier and make these for my family. The house smelled amazing and we loved them!!! My husband went right back for seconds. Don’t worry, I also fed them eggs and fruit!
recipe from These Peas are Hollow
Ingredients
Gingerbread Bundts
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cocoa powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 stick 8 tablespoons unsalted butter, melted then brought to room temperature
- 3/4 cup dark molasses
- 3/4 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup whole milk
Cinnamon Glaze
- 1 cup powdered sugar
- 3-4 tablespoons milk this will depended on how thick or thin you want your glaze
- 1/4 teaspoon cinnamon
Instructions
Gingerbread Bundts
- Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees
- In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger
- In another bowl, beat together the molasses, sugar, and butter until well combined
- Add the egg, and beat until combined
- Slowly beat in the milk and buttermilk (It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients)
- In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition and mix until just combined
- Fill each bundt pan cup about 3/4 the way full and smooth out the tops a little bit Bake on the middle rack of the oven for 18-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the original recipe says 30 minutes, but mine were done and had a clean toothpick after 18)
- Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely
Cinnamon Glaze
- Mix powdered sugar and milk together with a fork until smooth and desired thickness
- Add cinnamon and mix to combine
- Dip the tops of each bundt cake in the glaze and let dry on a cooling rack
shared at The Country Cook: Weekend Potluck
Julie Davis says
Can this be adapted for a muffin pan OR for a full sized bundt pan?
Aubrey Cota says
Yes.
Missy Brannon says
HOw many does the recipie make? Also, can they be frozen , unglazed, then glazed after freezing? I have diabetics in my family and would need to used a sugar substitute as much as possible. I’d really like to make them and take them to my dads for the holidays. Don’t have a mini bunds pan, but I have one that’s a mini tart pan, like for making pecan tansies. Many thanks!
Sarah says
I absolutely love gingerbread! Can’t wait to try these!
Rosie says
Wow wish i had seen these earlier i would of made them for sure. Merry Christmas.
Aubrey says
Thanks Rosie! Merry Christmas. 🙂
Aubrey says
Thanks Rosie!
Karly says
Love this for the holidays! Thanks for linking up with What’s Cookin’ Wednesday!
Stacey says
Thank you Karly! 🙂
The Better Baker says
These are just darling and look so tasty. Thanks so much for sharing at Weekend Potluck!