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Gingerbread Dark Molasses Bundt Cakes with Cinnamon Glaze
Gingerbread Dark Molasses Bundt Cakes with Cinnamon Glaze
- Recipe Submitted by Marsala on 11/17/2014
Category: Holiday, Kids, Cakes
Ingredients List
- 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
Directions
1. Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.
2. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
4. 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.
5. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
6. Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
2. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
4. 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.
5. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
6. Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
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