With not a mini cake pan in sight, I decided to bring out one of my favorite Bundt pans in the collection… one that produces four adorable 2-1/4 cup Bundts! Toddler size, you might say. 
The recipe was straightforward, although I did worry that 2 full cups of molasses was entirely too much. Imagine my relief when the batter poured beautifully into the pan and not a drop was left. I ended up selling these in the Cookies for Kids’ Cancer exchange I held yesterday and their lucky recipients were thrilled. The gingerbread was moist and gave off a perfect peppery bite! Could this be my new go-to recipe??
Many thanks to Karen of Karen’s Kitchen Stories for hostessing this week! And for a list of participating gingerbread bakers, click over to the TWD ‘Leave-Your-Link’ post!
Gingerbread Baby Cakes (pgs. 247-248)
Source: Baking With Julia by Dorie Greenspan
{ 23 comments… read them below or add one }
Oh, my goodness, those little bundt cakes are adorable! This recipe certainly brought out the cuteness in gingerbread; I’ve seen so many pretty little cakes. I think these are my favorite though. Lovely job!
Your bundt cakes are gorgeous! I think your recipients were very lucky indeed!
These mini bundt cakes look gorgeous! And you seem to have quite a few very cute bundt molds: every cake has a different shape!
Your cakes look so beautiful!!!!!!!! Glad you enjoyed the recipe, unfortunately these were not a hit for me: the taste was too strong, you are certainly right to reduce molasse!!!
Jessica, your Gingerbread Baby Cakes look picture perfect – the fancy mini Bundt pans that you used are so incredibly pretty and the cakes have such a rich, dark color, I am sure that they tasted just incredible – what a worthy cause too!
These are stunning and I am sure very yummy!!
Those are some stunning looking little bundt cakes.
Glad you enjoyed the taste!
Gingerbread Baby Bundt Cakes. Wow. They are gorgeous.
Awwww. Your baby bundts totally rock!
Umm your bundt cakes are totally adorable!!! Great pans. Glad they turned out so well for you.
Your baby bundts are gorgeous!
We DO have the same plate!!!! Love your bundts. I need to find that pan. I have one that makes 6 but they are too small sometimes. My go-to as well!!
This is becoming my go-to recipe – we loved the cakes! Love your different shaped bundts!
Your cakes look very handsome, and I am so happy that you were able to raise money for a worthy cause by selling them. I loved this recipe too, although I subbed golden syrup for the molasses.
You went the mini-bundt route also but, Jessica, your bundts are cuter than my bundts. Love the heart. I thought this gingerbread was delicious and I actually love gingerbread. BUT, it has taken me three days to eat one mini-bundt (with whipped cream and peppermint candy topping) because it is so rich and filling. I am going to make these as gifties so I am happy to know that these sold well in your Kids’ Cancer exchange. You sound so happy, Jessica. Again, congratulations.
What beautiful bundt cake molds, especially the heart-shaped one. Loved making this recipe.
those are beauties! they released from the pans perfectly.
They are beautiful, that’s for sure. I do love little pans. I feel better when I eat a little cake–as opposed to a big one! Control, control.
Oh great, now I *must* go buy some mini bundt pans!! Your cakes are ADORABLE!!!!
Jessica, Your little bundts look so pretty…very nicely presented! These cakes were a hit in my house, we really enjoyed them, too! I’m sure anyone who bought one of your cakes were in heaven!
These are adorable – and I love that you put them in mini bundt pans! 2 full cups of molasses does seem like a lot, but I am sure it was perfect for a rich gingerbread taste!
So very cute! I felt the molasses was too overpowering; but these definitely have potential! I loved the texture of these cakes.
Oh my word! What a temptress you are — these are the absolutely most adorable cakes I have seen. Kudos! Thanks for stopping by my blog and entering to win Dorie’s book I am giving away! Blessings, Catherine
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