These Mini Gingerbread Bundt Cakes with Maple Glaze have all the warm, cozy feels of winter!
Just a few more days until Christmas guys! Woohoo!
The month of December flew by, didn’t it?
Before you know it we’ll be kissing 2018 goodbye and ringing in the New Year!
I’m signing off for the holidays to spend some quality time with my family, but before I go, I had to leave you, my friends, with one more delicious sweet treat for Christmas!
These Mini Gingerbread Bundt Cakes with Maple Glaze are a simple little dessert that has all the warm, cozy feels of winter.
Apparently, I’ve got a thing for mini desserts. Can you tell? My Mini Pumpkin Praline Upside Down Cakes, Mini Blackberry Silk Pies with Gingerbread Crust and Pumpkin Whoopie Pies with Maple Buttercream have been at the top of our desserts list this season. If you haven’t checked them out yet, take a peek. You won’t be disappointed!
What I love about these mini bundts are the warm spices of gingerbread. They’re so comforting, don’t you think?
And they’re the perfect little addition to your holiday dessert table. They also work wonderfully for breakfast with your tea or coffee. It is the holiday season after all!
The maple glaze is a delicious mixture of a mere three ingredients and adds just the right amount of sweetness to these little beauties.
A Few Cook’s Notes for Mini Gingerbread Bundt Cakes with Maple Glaze Recipe:
I used a silicone mini bundt mold that I picked up from Home Goods. Each cup is 3 inches in diameter. The recipe makes 12 mini bundt cakes.
When you use a silicone mold you need to place it on a baking sheet before baking in the oven.
After the cakes cooled, I inverted each mini bundt cake into the maple glaze and then placed on a wire rack with parchment underneath to let the glaze harden.
I would like to end 2018 here at the BHK with a huge THANK YOU to each and everyone of you who pop by the blog to see what I’m serving up each week.
There would be no Beach House Kitchen without you.
I’ve been working on some spectacular recipes for 2019 and can’t wait to share!
I’m always open to ideas, so if there is something you’d like me to add to the menu here at the BHK, please drop me a comment at any time through my Contact Form at the top of the page and I’ll work hard to make it happen!
I hope you and your families have a Wonderful Christmas and a Happy and Healthy 2019!
Love MaryAnn XO
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamon
- 1/4 tsp. nutmeg
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar, firmly packed
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/2 cup unsulphered molasses
- 1/2 cup water
- 1 cup confectioners' sugar, sifted
- 2 Tbsp. maple syrup
- 2-3 Tbsp. whole milk
Preheat oven to 350 degrees. Spray mini bundt pan generously with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, cardamon and nutmeg. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and the brown sugar. Beat at medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, scraping down the sides of the bowl when necessary, until well combined. Add molasses and continue to mix until well combined.
With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the water. Begin with the flour mixture and end with the flour mixture. Mix until just combined.
Spoon the batter into the prepared pan, filling each 2/3 full.
Bake for 20 minutes or until cake appears springy when touched with your finger. Remove from oven and cool in pan for 5 minutes, then carefully invert pan onto wire rack to cool completely.
Combine confectioners' sugar, maple syrup and two tablespoons milk in a small bowl. Whisk together until smooth. Add an additional tablespoon of milk, if needed to reach desired consistency for dipping cake into. (I used 3 tablespoons milk)
Invert cooled mini bundt cakes into maple glaze until coated well. Place glazed cakes on a wire rack set over a piece of parchment paper until the glaze hardens.
Cakes can be stored in airtight container in the refrigerator for up to five days.