Mini Gingerbread Bundt Cakes

1. Preheat oven to 180°C (160°C fan-forced) and heavily grease (refer to baking notes) a 6-hole mini bundt pan with oil or melted butter, ensuring all the edges of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
2. Melt butter in a small saucepan, add milk and cream and stir over low heat until smooth. Do not allow to boil. Set aside.
3. Place egg and sugar in free-standing mixer with paddle attachment and beat on medium speed until pale (approximately 3-5 mins).
4. Add golden syrup to egg and sugar, then grated ginger, and continue to mix until smooth.
5. Sift flour, baking soda, spices and salt together in a large bowl.
6. Add 1/3 of the flour mixture to egg and sugar mixture, and mix on low speed until smooth, then add 1/3 of the butter mixture. Continue to alternate between adding the dry and wet ingredients into the batter and mix on low speed until smooth. Scrape the bowl with a spatula between each addition and take care not to overbeat.
7. Divide batter evenly between holes in bundt pan, and bake in pre-heated oven for approximately 20-22 minutes, or until a cake tester comes out clean.
8. Remove cakes from oven and allow to cool for 7-10 minutes before transferring to a wire rack. If you find it difficult to extract the cakes from the pan, refer to baking notes.

Lemon Glaze

1. Add the lemon juice teaspoon by teaspoon to the sifted icing sugar and continue mixing until the glaze has a pouring consistency. It should be fluid but still quite thick. If glaze is too thin or thick, add a bit more sifted icing sugar or lemon juice respectively. Drizzle over cakes to serve.

Enjoy!