These adorable mini gingerbread bundt cakes are a delicious way to celebrate the winter season!
Happy Holidays, everyone! How was your Christmas" How has your Hanukkah been so far" I hope that the holidays have been a wonderful experience for you all – no matter what you celebrate!
I had one of the best Christmases I’ve had in a while. It was filled with lots of great company and laughter and good food. My daughter got so many wonderful gifts she’s been wanting for a while and still was able to remember that the best part of Christmas is being with those you love.
I was so busy with hosting all the amazing giveaways here on the blog (go back to previous posts to find them – most of them are still open to new entries!) and didn’t really feel like making more than the million cookies I spent a few days preparing. Still, everyone was expecting a dessert that was a bit more substantial, so I decided to make a few of these adorable gingerbread bundt cakes for everyone.
They are the perfect serving size and is perfect with a dusting of powdered sugar that looks like snow, but you can also add a glaze to it. I recommend an eggnog glaze, or brandy icing. I actually topped mine with marshmallow and toasted it. Not very holiday looking by the end, but so delicious nonetheless!
The recipe for these cakes is enough to fill one of these Nordicware pans, but you can easily double or triple the recipe to make as much cake as you need.
These gingerbread bundt cakes are probably on my top 3 for favorite gingerbread recipes along with the layered gingerbread cake and gingerbread scones. Normally, I love a lot of ginger bite like with the gingerbread scones, but these cakes are a bit more mellow with the ginger and it is complemented with a blend of orange, brandy, and other warm spices for a really tasty treat. Originally, I wanted to go a chocolate stout gingerbread cake, but I prefer the lighter color of this cake which shows the detai...