so i really think that my big fat greek wedding is one of the funniest movies of all times. i mean seriously…. it provides some of the best quotes ever. don’t agree with me? too stinking bad.
i mean who can forget aunt voula with “what do you mean he don’t eat no meat?? that’s ok. i make lamb.”
or toula’s dad with his windex obsession?!
(that one was for you jena & michelle.)
but one of the best scenes is when ian’s parents are meeting toula’s family and ian’s mom brings the bundt cake and toula’s mom can’t seem to say bundt. it’s awesome. and if bundt cakes don’t make you think of my big fat greek wedding then i feel sorry for you because it’s a hilarious movie moment.
well these little mini bundts don’t have a hole in them but that’s ok. no hole means a nice little place for the cinnamon glaze to go and puddle itself. which suits me just fine. i mean who doesn’t love a little puddle of glaze sitting atop a mini gingerbread goodness?
so these little mini bundts have been on my list for a little while now and i finally broke down and got the little mini bundt pan i needed to make these… (ok so i didn’t buy it for myself… my mom bought it for me for my birthday because she has a daughter that wants bakeware and cookbooks for her birthday. THANKS MOM!) you see i have pinned several mini bundt recipes that i want to try but this is supposed to be wintertime. i say supposed to be because someone forgot to inform the weathergods of this and it’s 75-80 in january!
these little gingerbread mini bundt cakes were so good. they brought me back to junior high / high school when it was acceptable for me to eat snack cakes or gingerbread men for lunch. and these little beauties tasted just like those little men (who i methodically ate limb by limb). i was worried at first because they seemed a little tough on the exterior so maybe they weren’t going to be all soft like i love out of my cakes. but i should have known better… they were like all things that are tough on the outside. all soft and fluffy on the inside. it doesn’t hurt that they were covered with a cinnamon glaze to soak in and softened them up either.
gingerbread mini bundt cakes
- 2 1/4 c flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp cocoa powder
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 c (1 stick) unsalted butter, melted then brought to room temperature
- 3/4 c dark molasses
- 3/4 c sugar
- 1 large egg
- 1/2 c buttermilk
- 1/2 c whole milk
- preheat your oven to 350F and spray your mini bundt pan with cooking spray.
- whisk together the flour, baking soda, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
- beat together the molasses, sugar, butter, and salt until well combined. add egg and beat until that’s combined.
- add in the milk and buttermilk.
- add the flour in a few additions mixing each until just combined.
- fill each cup about 3/4 the way full and smooth out the tops just a bit. bake for 30 minutes or until a toothpick inserted comes out clean.
- let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely before glazing
- 1 c powdered sugar
- 3-4 tbs milk (this will depended on how thick or thin you want your glaze)
- 1/4 tsp cinnamon
- 1 tsp vanilla
- mix all ingredients together. dip the tops of each bundt cake in the glaze and then spoon some extra glaze on the tops. let dry on a cooling rack.
that’s it friends. easy peasy. if you were like me and enjoyed those all too familiar little men for lunch in high school try this… you won’t be disappointed.
recipe very slightly adapted from: these peas are hollow