Treat your guests to their very own little gingerbread bundt made with fresh ginger and filled with delicious buttercream frosting!
It's hard to believe this Chocolate Cake with Eggnog & Peppermint Drizzle was made a year ago. The space in between is almost a blur...and yet when time catches up to you- or in this particular case, when you catch up to time, you begin to remember some pretty extraordinary moments.
2016 has been a wonderful year to me and my family. My one regret may be not taking more moments to truly appreciate it...and now, in the blink of an eye, I'm preparing to welcome the next year of my life.
We've been baking alongside the #BundtBakers for about two years now and I can't express what a wonderful experience it has been. It feels like family at this point. Of course I'll find any excuse to make a cake, but I always look forward to seeing what everyone has brought to the virtual dessert table.
Our hostess this month is Laura a dear friend and talented baker. Laura has hosted several times this year and has always been a willing participant...it's only fitting she hosts the final event of the year.
That said, the theme we were presented with was 'Winter Wonderland.'
The first thing that came to time was gingerbread. I was almost tempted to create another peppermint cake, but ultimately I decided, your first choice is always the best.
I've gotten a new affinity for ginger and all it's powers the past couple of months. It's so healthy and I just love it's spicy warmth. When it comes to gingerbread however, I use only the freshly grated ginger and it's spicy juice. You can taste the difference immediately and it's so much better than the powdered version.
I start by sifting all the dried ingredients then adding the wet ingredients gradually.
Add the fresh ginger with the wet ingredients rather than the other spices. I used the Deiss PRO Zester to get the ginger fine without the stringy fibers. Once it's all combined, add the milk and mix until a smooth batter forms.
For the holiday season I decided to divide the batter into a mini bundt pan so each guest gets their own cake. It's the holidays- time to indulge a little!
I finished it off by piping buttercream in the center of each cake and a light dusting of powered sugar. If you like you can also shave some dark chocolate over each.
Holiday Gingerbread Bundt
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 1 cup AP flour
- 3/4 cup brown sugar
- 1 tablespoons fresh ginger, grated
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 2 tablespoons dark molasses
- 3/4 cup whole milk
- 1/2 cup butter, softened
- 1 teaspoon vanilla
Buttercream Frosting:
- 1 cup icing sugar
- 4 tablespoons butter
- 1 teaspoon vanilla
- pinch of salt
- 3-4 tablespoons water
Instructions
- Preheat oven to 350 degrees F. Grease bundt pan and set aside.
- Sift flour, cinnamon, cloves, baking powder and baking soda together. Whisk in brown sugar.
- Add the eggs one at a time, mixing well between each.
- Add the fresh ginger, molasses, butter, and vanilla. Mix again on low speed until well combined.
- Finally add the milk and beat on low speed until a smooth batter forms.
- Divide the batter between each bundt mold if you are using a mini bundt pan.
- Bake for about 25 minutes or until the cake tester comes out clean. Remove from the oven and let cool slightly before removing the cakes onto a cooling rack to cool completely.
Buttercream Frosting:
- Combine all ingredients for the buttercream frosting. Whip until smooth. Fill the center of each bundt with the buttercream. Sprinkle with icing sugar and shaved chocolate if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
Check out the rest of our Winter Wonderland below and see what everyone has made!
A big thank you to Laura again for always being the hostess with the mostess and of course the rest of the BB family for always inspiring me with their delicious bundts.
As we near the end of another fine year, I would like to thank each and every one of you. At the beginning of this post, I spoke briefly about my one regret, which is letting time get the better of me. I see so many familiar faces come by and each day my heart is warmed by your kindness and the very thought that you took time out of your day to read each of our posts- I really can't properly express how special that is to me.
We've come a long way with Living the Gourmet and it would never have gotten here without you...so I am forever grateful. As the days pass fleetingly, I'm left with a shortage of time unable to do as many things as I would like, but please know I read every comment that comes through; not just on the site but on our social channels as well. I hope to find the time to reach out to each of you before the month is through, that is my goal for the rest of December.
I'd also like to dedicate this post to Dottie Sauchelli, an old friend of ours who we lost this year. Dottie was a fellow blogger who we had gotten to know very well over the years. I think of her often and miss her sweet notes a great deal. I know she would have loved these bundts so this post is in her honor.
In parting, I would like to wish you and your loved ones a beautiful and blessed holiday season!
Toodles,
Tammy<3
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
- Amaretto Winter Bundt Cake from Making Miracles
- Candied Fruit Bundt Cake from I Love Bundt Cakes
- Chile Hot Chocolate Mocha Bundt Cake from All That's Left Are The Crumbs
- Coconut Snowball Mini Bundts from Food Lust People Love
- Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook
- Cream and Rum Bundt Cake from La Mejor Manera de Hacer
- Holiday Gingerbread Bundt from Living the Gourmet
- Orange Blossom Bundt Cake from Bizcocheando
- Orange Cranberry Bundt Cake from Tartacadabra
- Peppermint Pine Forest Bundt Cake from Baking in Pyjamas
- Rainbow Christmas Wreath from A Day in the Life on the Farm
- Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker
- Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
manu says
These are so cute!!!
Thanks for sharing.
Wishing you Merry Christmas
Angie@Angie's Recipes says
Very pretty and tempting with gingerbread flavour!
allie says
So enjoyed this post, thank you! The cake looks delicious and have never made a cake with FRESH ginger, though I use fresh ginger in so many other ways. So why not a cake? Was sorry to hear of your loss of Dottie - I remember reading her comments often here. Wishing you peace, joy and success this Christmas season and also in the New Year. XOXO
Pam says
Great little cakes, Tammy! I love gingerbread and definitely want to get the pans and bake these, esp with that good buttercream frosting, perfect for gingerbread!
I'm so sorry to hear about Dottie, always liked reading her posts and wondered about her. She was a sweet lady who will surely be missed by bloggers and all. Thanks for the info!
Here's wishing "all of you all" a very Merry Christmas, and Happy Holidays! Cheers!!!
Jane's Adventures in Dinner says
What a lovely post. Your cakes are beautiful but the sentiment was even more special.
Chiara says
lovely little bundt cake, a bite of heaven !A warm hug,xoxo
Tux | Brooklyn Homemaker says
Your photos are beautiful and the cakes look amazing. I love the idea of using fresh grated ginger in place of ground dried ginger! I'll have to try that the next time I make gingerbread!
Big Daddy Dave says
Tammy, Beautiful! My better half loves gingerbread and these little bundt cakes with buttercream frosting/filling are right on the mark for a holiday dinner treat. Thanks and Take Care, Big Daddy Dave
Rachel @ Baked by Rachel says
These are so cute! I love mini food!! 🙂
Shashi at RunninSrilankan says
Dear Catherine, I couldn't agree more with "The space in between (a year) is almost a blur" This year has zipped by and I find myself wishing I had savored each moment better myself. By the way, these gingerbread bundts are gorgeous - such a lovely treat - a wonderful way to sit and savor the moments with each bite 🙂
I'm so sorry for your loss - and, I am only planning on posting a couple more times during the rest of this year and so if I don't get a chance to tell you later, I wish you and your family a wonderfully merry Christmas! xo
Marye says
Oh yum! This sounds amazing, I must try this!
Danae @ Recipe Runner says
These mini gingerbread bundts are perfect for Christmas! The mini size looks much more manageable and you don't have to share!
Lara Tartacadabra says
Looks stunning and absolutely delicious, Tammy! I love gingerbread, and the addition of fresh ginger must be delicious! Merry Christmas!
Laura@Baking in Pyjamas says
Merry Christmas Tammy! I hope you have a wonderful time with your family. I always look forward to the cakes you bake, they always leave me wanting to reach into the computer to grab a bit lol This gingerbread cake is so festive, and that cream oozing out of the centre looks to good to resist.
Wendy Klik says
Nothing says Christmas more loudly than gingerbread. Merry Christmas to you and yours, Tammy.
Colleen says
I'm normally not a frosting person, however, for some reason, I want to grab a spoon and dive right into the middle of these gorgeous little Bundts!
Lauren @ Sew You Think You Can Cook says
I just LOVE how you decided to "frost" the little cakes! It looks great, it's easy, and it's fun. Good choice on the gingerbread, too.
Jennifer @NourishedSimply says
These are so adorable. Mini cakes are great.
Karen (Back Road Journal) says
Fresh ginger really has to up the taste factor in your little holiday bundt cakes.