Gingerbread Bundts with Cinnamon Glaze

I wanted to make small cakes for Christmas Eve, so that guests could have a little something with their coffee after dinner. When I found a recipe for gingerbread bundts, I thought it would be perfect! The smells described in the blog post on These Peas are Hollow, seemed incredible, and I knew people would love them. Little did I know that more than half the bundts would get stuck in the pan (hey, it happens!). I was only able to serve a few, but it seemed like enough, especially with all of the cookies, cupcakes, and other sweets we had laid out on the table.

Gingerbread Bundts with Cinnamon Glaze


2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
3/4 cup dark molasses
3/4 cup sugar
1 large egg
1/2 cup buttermilk
1/2 cup whole milk


1. Butter and flour a 12-cup mini bundt pan, or spray with nonstick spray, and preheat oven to 350 degrees F.

2. In a medium bowl – whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.

3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together molasses, sugar, and butter, until well combined. Add the egg, and beat until combined.

4. Slowly beat in the milk and buttermilk.

5. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.

6. Fill each budnt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until toothpick comes out clean.

7. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

Cinnamon Glaze


1 cup powdered sugar
3-4 tablespoons milk (this will depended on how thick or thin you want your glaze)
1/4 teaspoon cinnamon


1. Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. (If it’s not as thick as you like, add more powdered sugar; if it’s not as smooth as you’d like, add more milk)

2. Dip the tops of each cake in the glaze and let dry on a cooling rack.


Source: These Peas are Hallow


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