Gingerbread Mini Bundt Cakes

Gingerbread Mini Bundt Cakes Recipe from Disney

Gingerbread Mini Bundt Cakes by Disney

These Gingerbread Mini Bundt Cakes are adorable.  They look best when using the mini bundt cake molds because the glaze flows over the shape really well and the center well holds the orange vanilla sauce, but any baking pan shape can be used: cupcakes, mini bread pans, or a large bundt cake mold.

These are a great fall/winter treat.

Level of Complexity of the recipe: Medium to High

Gingerbread Mini Bundt Cakes from Disney
Serves 12 

Ingredients

• GINGERBREAD MINI BUNDT CAKES
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 1/2 teaspoons zested fresh ginger
  • 12-ounce bottle amber lager beer   (carbonated seltzer can be substituted if you don’t like beer)
  • 1 teaspoon baking soda
  • 2 1/4 cup molasses  (can substitute with 2 1/4 cups of maple syrup or corn syrup, or can substitute with 1 3/4 cups of brown sugar)
  • 1 1/2 cup brown sugar

   

• ORANGE-VANILLA SAUCE
  • 1/2 vanilla bean or 1 tsp vanilla extract
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 3 egg yolks
  • Zest of 1/2 orange
  • 1 teaspoon orange oil

   

• GLAZE
  • 2/3 cup powdered sugar
  • 4 teaspoons whole milk
  • 1 teaspoon vanilla extract

Directions

FOR GINGERBREAD BUNDT CAKE:

1. Preheat oven to 350°F. Spray mini Bundt cake cavities with non-stick cooking spray and set aside. 
2. Sift flour, baking powder, salt, ground ginger, cinnamon, and nutmeg into a medium bowl. Set aside.
3. Beat eggs, oil, and fresh ginger in a small bowl and set aside.
4. Heat beer in a large saucepan over medium-high heat until boiling. Remove from heat and slowly add baking soda. Once beer stops foaming, add molasses and brown sugar. Stir beer mixture into the flour mixture, 1/3 at a time, mixing well after adding. Stir in eggs until combined. The batter will be thin.
5. Pour into prepared Bundt pans, filling each cavity 2/3 full.
6. Bake for 20-22 minutes, until a toothpick inserted in the center, comes out clean.
7. Cool completely on a wire rack before removing from pan.

FOR ORANGE-VANILLA SAUCE:

1. Cut the vanilla bean in half and scrape out seeds using a knife. Set aside.
2. Combine milk, sugar, and vanilla bean scrapings in a medium saucepan and cook over medium heat until hot, but not boiling.
3. Whisk egg yolks in a medium bowl. Slowly pour in half of the hot milk mixture while whisking the eggs. Pour eggs into the saucepan with milk mixture and cook over medium heat, whisking constantly for 2-3 minutes, until thick enough to coat the back of a spoon.
4. Remove from heat and continue to whisk for 3 minutes.
5. Pour into a glass bowl and set the glass bowl on top of an ice bath.
6. Once the sauce is at room temperature, add orange zest and orange oil.
7. Refrigerate until ready to serve.

   

FOR GLAZE:

1. Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. If the glaze is too thick, add 1/4 teaspoon of milk at a time until desired consistency.
2. Drizzle glaze onto cooled cakes.

TO SERVE:

Fill center of each mini Bundt cake with Orange-Vanilla Sauce.

LINK to the WDW Parks blog for the original recipe

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