Gingerbread Mini Pound Cakes with Orange Glaze

These festive and luscious mini pound cakes are packed with all the flavors we associate with winter holidays: intense, warming ginger, enticing cinnamon, comforting cloves, dark, decadent chocolate, and bright and joyful orange. Our Edison flour works very well in this recipe, making the crumb soft but toothsome, and the gorgeous, pale-yellow glaze crowns these little beauties.

BY: VINDI   @VINDISKITCHEN

Prep Time

40 minutes

Bake Time

15-20 minutes

Total Time

2 hours

Yield

14 mini pound cakes

Ingredients

For the dry mix:

2½ cups (330g) Edison all-purpose flour

2 tablespoons (15g) Dutch-processed cocoa powder

1½ teaspoons (6g) baking powder

1 teaspoon (6g) salt

For the spice mix:

2 tablespoons (10.5g) ground ginger

1 teaspoons ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

For the wet mix:

1¼ cup (225g) lightly packed dark brown sugar

1/3 cup (75g) caster sugar

1/3 cup (93g) molasses

½ cup (109g) vegetable oil

3 large eggs, at room temperature

1 cup (200g) flat ginger beer, at room temperature

To decorate:

 

1 cup (120g) powdered sugar

2 tablespoons (40g) whole milk

Zest from 1 orange

Crystalized/candied ginger, to decorate

Baker's Notes

In Step 7 of the cake recipe, you can use a non-stick spray or the butter & flour method, i.e. brush the cavities with butter and dust with flour. Gently shake the pan to remove any excess flour.

For this recipe, we have used Wilton 8-cavity pan (cavity size: 3.28" x 2.5").

Instructions

To make the cakes:

  1. Preheat the oven to 350°F.
  2. Measure everything from the dry mix list into a bowl.
  3. Measure the spice mix and add it to the flour mix. Whisk and sift once or twice to remove any clumps. Set aside.
  4. Measure everything for the wet mix into a separate big bowl. Mix well using a whisk until a smooth runny mixture is achieved. Make sure there are no sugar clumps.
  5. Add the dry flour-spice mix to the wet mix and stir thoroughly with a whisk until smooth.
  6. Let the batter sit for about 10-15 minutes.
  7. Grease a non-stick mini loaf pan (a cupcake pan works too) with cooking spray (see Baker's Notes below).
  8. Fill the pan cavities with the batter just above the halfway mark. Leave at least ¼" at the top for the cakes to rise.
  9. Once filled, gently tap the tray on a steady surface a few times to remove any trapped air bubbles.
  10. Bake in the preheated oven for 15-20 minutes or until a skewer inserted in the center comes out clean.
  11. Let these cool down in the pan for about 5-10 minutes.
  12. Remove the cakes from the pan and place on a wire rack to finish cooling.

To decorate:

  1. Cut the crystalized/candied ginger into tiny cubes and set aside.
  2. Place icing sugar and orange zest in a container.
  3. Add the milk and mix until a thick, yet spreadable glaze is achieved. Adjust consistency with extra powdered sugar and/or milk.
  4. Once the cakes are completely cooled, spread a thin layer of glaze on the cakes.
  5. Sprinkle some candied ginger pieces before the glaze sets.

Baker's Notes

In Step 7 of the cake recipe, you can use a non-stick spray or the butter & flour method, i.e. brush the cavities with butter and dust with flour. Gently shake the pan to remove any excess flour.

For this recipe, we have used Wilton 8-cavity pan (cavity size: 3.28" x 2.5").


Older Post Newer Post