Gingerbread Bundts with Cinnamon Glaze
User Reviews
4.8
27 reviews
Excellent
Gingerbread Bundts with Cinnamon Glaze
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Gingerbread Bundts with Cinnamon Glaze are a melt-in-your-mouth favorite for the holidays! They’re perfect as gifts or to serve on Christmas!
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Ingredients
Gingerbread Bundts
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter melted, then cooled to room temperature
- ¾ cup molasses
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- ½ cup whole milk
Cinnamon Glaze
- 1 cup powdered sugar
- 3 tablespoons milk plus more as needed
- ¼ teaspoon ground cinnamon
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Instructions
Gingerbread Bundts
- Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees F.
- 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. Add more milk to thin the glaze to your desired consistency. Add the ground cinnamon and mix to combine.
- Spoon the glaze over the tops of each bundt cake and let dry on a cooling rack. (You can also dip the tops of the cakes into the bowl of glaze if you prefer.)
Equipments used:
Notes
- For glazing: I recommend placing the cakes on a wire rack over a baking sheet. This will allow any excess glaze to run off the cakes onto the baking sheet instead of getting all over your counter.
Nutrition Information
Show Details
Serving
1cake
Calories
216kcal
(11%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
116mg
(5%)
Potassium
256mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
200IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cakes
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 216kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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