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–+ servings

Gingerbread Mini Bundt Cakes

Kankana Saxena
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 mini bundt cakes
Calories 996 kcal

Ingredients
 

  • 3 eggs
  • 1 cup brown sugar
  • ¾ cup vegetable oil
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup mix of dried raisins and cranberries
  • ¼ cup pecans (roughly chopped)
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ½ teaspoon all spice
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon salt

for sugar glaze to drizzle on top

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

Instructions
 

  • Preheat the oven to 350 F and grease the bundt pans with oil or butter.
  • In a bowl, whisk the egg with sugar. Then add oil and whisk again.
  • Place a sifter on the bowl and sift the flour, baking powder, baking soda, spices and salt.
  • Using a rubber spatula, fold the dry ingredients to the wet.
  • Add the raisins, cranberries and chopped pecans. Fold again.
  • Divide the batter to the pans. Make sure to NOT FILL all the way to the top. The cake will rise.
  • 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.
  • 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.
  • Once the cake had cooled completely, prepare the sugar glaze by whisking everything mentioned in the ingredient list.
  • 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!

Nutrition

Serving: 1gCalories: 996kcalCarbohydrates: 135gProtein: 10gFat: 50gSaturated Fat: 5gPolyunsaturated Fat: 42gTrans Fat: 1gCholesterol: 140mgSodium: 620mgFiber: 5gSugar: 97g
Keyword bundt cake, cake, desserts, gingerbread, winter cake