These gingerbread bundt cakes are just delightful with their intoxicating aroma of ginger, cinnamon and cloves, that you won’t want to reserve them only for the holiday season. They boast a moist, soft crumb and are perfect paired with the gentle tang of drizzled lemon glaze.
I adapted these mini gingerbread bundt cakes from one of my favourite sweet food photographers, Linda Lomelino and first posted this recipe back in December 2016. I recently had the pleasure of baking the recipe again and updated this post with a few minor tweaks to the recipe and a new set of images. If you are curious about the original images, scroll to the end of the post to give you a bit of insight into my photography journey, I think you’ll be surprised what can be achieved with a little time, practice and patience. Happy holidays and happy baking!
Baking Notes
Bundt cakes are stunning with their intricate designs, but they can sometimes be a little difficult to extract from the pan.
My bundt cake tips include: (1) Use a good quality pan, (2) Reserve greasing the pan until just before pouring the batter in it, (3) Grease the pan very generously in every crevice with a cooking spray or oil, (4) Sift a little flour over the oiled pan, then tap off the excess, (5) Be mindful of how long the cakes rest in the pan before turning out – if left for too long or not long enough, they can stick, with 10-15 minutes usually being ideal and (6) If cakes are stuck to the pan, placing the entire pan (open side up) in a tray of boiling water for 1-2 minutes expands the metal pan, allowing easier release of the cake.
Mini Gingerbread Bundt Cakes + Lemon Glaze
Ingredients
Mini Gingerbread Bundt Cakes
- 85g butter
- 60ml pure cream
- 100ml whole milk
- 1 large egg, at room temperature
- 70g light brown sugar
- 60ml golden syrup
- 2cm piece fresh ginger, peeled, grated finely
- 185g plain flour, sifted
- 1 tsp baking soda, sifted
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- Pinch of fine sea salt
Lemon Glaze
- 160g icing sugar, sifted
- 40ml lemon juice (juice of 1 lemon)
Instructions
Mini Gingerbread Bundt Cakes
- 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.
- Melt butter in a small saucepan, add milk and cream and stir over low heat until smooth. Do not allow to boil. Set aside.
- Place egg and sugar in free-standing mixer with paddle attachment and beat on medium speed until pale (approximately 3-5 mins).
- Add golden syrup to egg and sugar, then grated ginger, and continue to mix until smooth.
- Sift flour, baking soda, spices and salt together in a large bowl.
- 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.
- 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.
- 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
- 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!
Notes
Makes six 10cm (4”) mini bundt cakes
My bundt cake tips include: (1) Use a good quality pan, (2) Reserve greasing the pan until just before pouring the batter in it, (3) Grease the pan very generously in every crevice with a cooking spray or oil, (4) Sift a little flour over the oiled pan, then tap off the excess, (5) Be mindful of how long the cakes rest in the pan before turning out – if left for too long or not long enough, they can stick, with 10-15 minutes usually being ideal and (6) If cakes are stuck to the pan, placing the entire pan (open side up) in a tray of boiling water for 1-2 minutes expands the metal pan, allowing easier release of the cake.
You may also like:
Chocolate Peppermint Mini Bundt Cakes
Gingerbread Cake with Salted Caramel
Gingerbread Cake with Lime Curd and White Chocolate Frosting
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