Gingerbread Bundt Cakes
By: Miranda Couse
Published: Friday, December 23, 2016 - 12:49pm

Ingredients




butter, vegetable oil, sugar, milk, molasses

Preparation

1 Preheat oven to 350 degrees. Grease and flour your variety cakelet pan. Tap out the excess flour into the trash. 2 In a large mixing bowl, add in butter, vegetable oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. It will take about 2 minutes to come together and cream. 3 Add in the molasses and mix until combined. 4 Add in the vanilla and the eggs one at a time. Once the first egg is completely incorporated, add in the second egg. 5 In a separate bowl, sift the ginger, cinnamon, nutmeg, clove, baking soda, baking powder, and cake flour. 6 Add a third of the flour and mix on low until combined. 7 Add half of the buttermilk into the batter and mix until combined. Repeat with another third of flour, buttermilk, and then a third of flour again. At this point, all of the flour and buttermilk should be incorporated. 8 Scoop batter into the 6 cake cavities and give it a tap on the counter. Place into the oven for 28 to 30 minutes or until done. To check to see if the cakes are done, place a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs on it, it's done. If it has raw batter, it still needs a few minutes. 9 Let the cakes cool in the pans for about 15 - 20 minutes. Turn the cakes out onto a clean counter. If need be, give it a few taps on the counter to get them out. 10 Place on the cooling rack and let the cakes cool completely before adding the ganache. 11 Ganache 12 In a microwave-safe bowl, add in the white chocolate chips and heavy cream. 13 Microwave for 30 seconds. Stir to combine. 14 Microwave for another 30 seconds and stir again. Give it a good stir to incorporate the heavy cream. It can take a minute of stirring or more to get the ganache to come together. 15 If there are still a few lumps, microwave for 20 more seconds and stir until lumps are gone. 16 Pour the warm ganache on top of the cooled cakes. I spooned it out by the tablespoon so I had more control of the ganche to make sure I got everything covered that I wanted. 17 Add some festive sprinkles on the tops of the cakes while the ganache is still warm and dripping.

About

Gingerbread Bundt Cakes - the perfect little cakes for Christmas, They're full of molasses , spices, and the perfect gingerbread flavor! Top the little cakes with a white chocolate ganache and sprinkles for the finishing touch.