Mini Gingerbread Cakes Recipe | Christmas Recipes | PBS Food

Mini Gingerbread Cakes

Recipe courtesy of Fresh Tastes
Mini Gingerbread Cakes recipe

Top these little cakes with homemade glaze and a hint of orange zest for the holidays! (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

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Yield: 16 mini pound cakes; 1 (12-cup) bundt cake; 2 loaf cakes

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    Ingredients

  • Prep:
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • For the Dry Mix:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoon Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 tablespoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • For the Wet Mix:
  • 1 1/4 cup dark brown sugar, lightly packed
  • ½ cup white granulated sugar
  • 1/2 cup vegetable oil
  • ½ teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 cup of stout beer (allow the foam to subside so it measures a true 1 cup)
  • 1/3 cup un-sulphured molasses
  • 2 tablespoons grated fresh ginger
  • For the Glaze:
  • 3 cups powdered sugar
  • 5 tablespoons whole milk
  • Pinch of salt
  • Zest from 1 orange

    Directions

  1. Preheat the oven to 350 degrees. Butter and flour a mini pound cake pan. If you don’t have one, no worries! This recipe will work great in a 12-cup bundt pan or two 8x4-inch loaf pans.
  2. In a medium bowl, mix together the all-purpose flour, cocoa powder, baking powder, salt, ground ginger, ground cinnamon, ground nutmeg, ground nutmeg and black pepper.
  3. In a separate large bowl, combine the brown sugar, white granulated sugar, vegetable oil, baking soda, eggs, beer, molasses and freshly grated ginger. Add the flour mixture to the wet ingredients; mix until thoroughly combined. Pour the batter into the floured mini pound cake pan or bundt pan or loaf pans, and smack it against the counter a few times to eliminate any bubbles.
  4. Transfer to the oven and bake for 15 minutes for mini loaf pans, 45 to 50 minutes for a bundt pan or 25 to 30 minutes for a loaf pan. You’ll know when it’s ready when a skewer inserted into the center comes out clean. Cool the cakes (or cake) in the pan for 10 minutes. Place a wire rack atop the pan and invert the cakes to cool to room temperature, about 2 hours. If they’re not easily coming out, you may need to run a butter knife alongside the outside edge.
  5. Sift the powdered sugar into a bowl. Pour in the whole milk and pinch of salt; whisk until very smooth. When the cake is room temperature, pour the glaze over the cake. Grate the orange zest over the cake. Allow the glaze to set before slicing.
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