What's better than spending a dreary December Sunday afternoon at home, baking? I'm not really feeling the Christmas spirit just yet, but knew what could help swing it. Mini bundt cake? Cute. Gingerbread with cinnamon frosting? Festive.
I adapted a Mary Berry recipe to make these perfectly festive bakes. This slightly reduced mixture made about 12 mini bundt cakes.
125g butter / margarine
125g dark brown sugar
55g black treacle
190g plain flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp mixed spice
1 small handful crystallised ginger, chopped finely
1 tsp bicarbonate of soda
Follow the instructions of the original recipe, here.
I bought my silicone mini bundt cake tray from Lidl the other week for around £3, a bargain! You can also pick them up on Amazon, Waitrose also do them, and you can find them on eBay. I've also seen them in TKMaxx and HomeSense, so keep your eyes peeled.
Tip: liberally grease your bundt tin to ensure they pop out easily. A silicone mould works better with these little mini cakes.
For the frosting I made a regular icing mix with a few tablespoons of icing sugar, milk and teaspoon of ground cinnamon. You can alter the thickness of the icing by adding more icing sugar or less milk, depending if you want a thicker icing or thinner 'glaze'.
Pop in greaseproof paper parcels, wrap with ribbon and share the joy!