So, hey guys… I made some mini-bundt gingerbread cakes. Cutest little things. And add to them some cute little sparkly sugared cranberries. Ugh. Forget it. Are visions of sugarplums- or sugared cranberries- dancing in your head? It’s Christmastime, folks! I know! So exciting. It’s such a busy time of year, I know, but I hope you all take some time to spend with your families and friends. It’s easy to get caught up in the hustle and bustle and forget that not only are we all human- but what’s important.
Beautiful things don’t always have to be complicated. Simple is beautiful too. And I promise you that these little mini gingerbread bundts are simple. Don’t be scared by the sugared cranberries!
Gingerbread is so Christmas, it’s practically mandatory. If you let a holiday season go by without making gingerbread, it’s almost sacrilegious. I decided to up the ante and add another holiday favorite: cranberries. And let’s not forget brandy, another holiday staple.
So yeah. Mini-bundt gingerbread cakes. They’re so beautiful… and also just plain adorable. But SIMPLE. Just a few ingredients, a little bit of mixing and tossing and whisking and voila. Gorgeous little cakes to serve after a holiday meal. And they’ll make you feel all Martha Stewart-y.
SUGARED CRANBERRIES
Ingredients:
- 1 cup fresh cranberries (thawed if frozen)
- 1/4 cup white sugar + 1 cup
- 1/4 cup water
- 1/4 cup turbinado sugar (optional)
Directions:
- Add sugar to water in a saucepan and boil over medium heat for one minute, stirring to incorporate and dissolve sugar.
- Meanwhile, add cranberries to a heatproof bowl. Pour the simple syrup over them and let cool. Pop in the fridge overnight if needed.
- Drain syrup from berries and toss with 1 cup sugar and 1/4 cup turbinado sugar. Make sure as much of each berry is coated as possible. Using a small spoon or small tongs, remove from sugar and place on parchment until dry and ready to use.
Seriously. How can anyone resist these? Teeny, tiny little gingerbread cakes. So cute.
MINI-BUNDT GINGERBREAD CAKES
Makes exactly 6 mini-bundts, can be doubled
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 tablespoons unsalted butter, softened
- pinch of salt
- 2 heaping tablespoons molasses
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- pinch of mace (or nutmeg)
- 1 tablespoon chopped crystallized ginger (*OPTIONAL)
- 1 large egg
- 1/4 cup boiling water
Directions:
- Preheat your oven to 350 F and spray your mini-bundt pan with cooking spray.
- Cream butter and sugar until light and fluffy. Add egg and mix until thoroughly combined.
- Meanwhile, add flour, baking powder, salt, pumpkin pie spice, mace, ground ginger and crystallized ginger to a small bowl. In a separate bowl, add the molasses, boiling water and baking soda. It will bubble and spurt!
- Add both the flour mixture and the molasses mixture to the butter mixture, beginning and ending with the flour. Combine thoroughly.
- Spoon batter into the mini-bundt pan so each bundt is filled halfway. Bake for 18-20 minutes or until the tops spring back when touched lightly. Let cool in pans for 10 minutes, then remove to cool to room temperature.
- Once cooled, dip in icing. While the icing is still “wet”, add sugared cranberries and bay leaves (or rosemary sprigs). Remember to not let anyone eat the bay leaves!
BRANDY ICING
Ingredients:
- 1 tablespoon brandy
- 1 cup confectioner’s sugar
- 1/4 cup heavy cream
Directions:
- Whisk brandy into confectioner’s sugar, and add heavy cream as needed to create a thick icing. Set aside until cakes are completely cooled.
- Using a cooling rack over parchment or a Silpat, dip the tops of each bundt into the icing. If a second coat is needed, wait until the first one is totally dry and set before doing it. You can also spoon the icing over the tops with a small spoon.
You can also make traditional gingerbread cookies or a full-on gingerbread cake instead. Elves not included.
Suggestions for use: Use candied citrus peel on top instead of cranberries and bay leaves or use orange zest sprinkled on top.
Soundtrack: The Polar Express on TV
Sources & credits: Fenton milk glass cake stand; vintage, Nordicware mini-bundt pan; Williams-Sonoma.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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