Gingerbread Mini Bundt Cakes

Filled with warm spices, dried cranberries and pecan, these Gingerbread Mini Bundt Cakes are so good with tea or coffee or as dessert. The Gingerbread Cake is so easy to bake and to make it festive, I drizzled sugar glaze and topped it with sugared cranberries.

I personally like to keep these Gingerbread Mini Bundt Cakes plain and simple, without any frosting/ glaze. It is so good when served warm with a cup of tea or coffee.

Gingerbread Mini Bundt Cake

Gingerbread Mini Bundt Cakes

The Mini Bundt Cake is insanely easy to bake, as the batter comes together in one bowl. A great cake recipe for beginners to try this cold winter season.

I love the idea of mini portions, looks super cute and so good for parties too. You can choose to decorate the cake with frosting or whipped cream too.

We all love a big beautiful Bundt cake that makes the showstopper in your party dinning table. But the Mini Bundt Cakes looks so cute and great for small family get together.

What is the size of each Gingerbread Mini Bundt Cake?

Each pan is 4 inches in diameter. I got mine from a local store, but here is a similar pan from Amazon.

Does it have egg?

The cake does have eggs, and I didn’t try the eggless version. If you want to try, you can use 1 cup thick yogurt to the batter. I will update this post once I try the same recipe without eggs.

Gingerbread Mini Bundt Cake

Can you bake this cake in Advance?

YES! You can store the cake in an airtight container at room temperature for a few days. (If the weather is too warm and humid, then you definitely need to store it in the fridge).

I always feel that the gingerbread cake develops flavor the next day. So give it a try and bake in advance!

How to serve Gingerbread Mini Bundt Cake

I personally like it plain with no sugar dusting or frosting.

But here are a few different ways you can serve the cake:

  • Drizzle a thick or thin layer of sugar glaze. You can flavor the sugar glaze with lemon or cinnamon.
  • Serve with whipped cream or Ice Cream
  • Drizzle chocolate sauce on top.
  • With salted caramel, it is amazing!
Gingerbread Mini Bundt Cake

This Gingerbread Mini Bundt Cake is super easy to make, and you can use the entire batter to bake one large cake too.

While the batter is super easy, one bowl cake batter, when you use the Bundt pan, make sure to take some time to grease the pan properly.

Also, don’t try to release the cake from the pan right after baking. Let it rest for 5 minutes and cool down a bit, and then you can release it from the pan.

I hope this Holiday season you will try this Warm spice filled Bundt cake and enjoy it with a warm cup of tea or coffee.

MORE CAKE RECIPES TO TRY

Gingerbread Mini Bundt Cakes

Gingerbread Mini Bundt Cakes

Yield: 6 mini bundt cakes

Filled with warm spices, dried cranberries and pecan, these Gingerbread Mini Bundt Cakes are so good with tea or coffee or as dessert. The Gingerbread Cake is so easy to bake and to make it festive, I drizzled sugar glaze and topped it with sugared cranberries.

Ingredients

  • 3 eggs
  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup mix of dried raisins and cranberries
  • 1/4 cup pecans, roughly chopped
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon all spice
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt

for sugar glaze to drizzle on top

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • zest of a lemon

Instructions

  1. Preheat the oven to 350 F and grease the bundt pans with oil or butter.
  2. In a bowl, whisk the egg with sugar. Then add oil and whisk again.
  3. Place a sifter on the bowl and sift the flour, baking powder, baking soda, spices and salt.
  4. Using a rubber spatula, fold the dry ingredients to the wet.
  5. Add the raisins, cranberries and chopped pecans. Fold again.
  6. Divide the batter to the pans. Make sure to NOT FILL all the way to the top. The cake will rise.
  7. Bake for 20 to 25 minutes. After 20 minutes, take it out and poke with a tooth pick or knife and if it comes out clean, it's ready.
  8. Once done, let the pan cool down for 5 minutes. Then use a knife to release the edges gently, and then flip the pan to release the cake.
  9. Once the cake had cooled completely, prepare the sugar glaze by whisking everything mentioned in the ingredient list.
  10. Drizzle on top and garnish with sugared cranberries on top.

Notes

How to serve Gingerbread Mini Bundt Cake

I personally like it plain with no sugar dusting or frosting.

But here are a few different ways you can serve the cake:

  • Drizzle a thick or thin layer of sugar glaze. You can flavor the sugar glaze with lemon or cinnamon.
  • Serve with whipped cream or Ice Cream
  • Drizzle chocolate sauce on top.
  • With salted caramel, it is amazing!


Can you bake this cake in Advance?

YES! You can store the cake in an airtight container at room temperature for a few days. (If the weather is too warm and humid, then you definitely need to store it in the fridge).

I always feel that the gingerbread cake develops flavor the next day. So give it a try and bake in advance!

Gingerbread Mini Bundt Cakes 4
Did you enjoy this Gingerbread Mini Bundt Cakes? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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