Easy Mini Gingerbread Bundt Cakes

Make Anytime Of The Year

First year I made them, I decorated and set up photos at Christmas time and added some themed sprinkles. (See photo below).

You will also see they can be made any time of the year and even made in different mini tins. I tried them in silicone mini bunds (that fit nicely into cupcake trays and so hold their shape great), mini metal bundts (gifted to me by my lovely friend Christine, and are made by Tala and a good solid quality), and also mini loaf tins) also by Tala). I am in no way sponsored by Tala but recommend these, and also the silicone cases which are from Aldi.

Notes On The Ingredients

‘Is Black Treacle the same as Dark Corn Syrup (Dark Karo)?’

My recipe includes Golden Syrup and Black Treacle that are both products made here in the UK. Now I see debates about what Black Treacle is like on Facebook groups, people saying it is the same as molasses & dark corn syrup. Trust me, Black Treacle is definitely not the same as dark corn syrup.  It’s closest is black strap molasses.  However, there is no guarantee they will taste the same or have the same over-all effect on the baked cake.  If I ever get some of that molasses sent over from the states, I will taste and do a test.  In the meantime, some internet sites selling British products have this in stock and those that do, often have the Golden Syrup too.  Yes, another British product.  (Below is a list I compiled from readers in the states & Canada, of where to buy these).

‘Is Golden Syrup the same a Corn Syrup (Karo)?’

No, Golden Syrup is not the same as Corn Syrup or Karo Light Corn Syrup. Not same colour, consistency, taste, or how it is made.

Where To Buy Golden Syrup & Black Treacle

Black Treacle & Golden Syrup are both widely available in the UK and even shops like Aldi sell their own version of the syrup. But for bakers in the US & Canada, here is a list of where you can source these:

World Market, some Walmarts in Canada, Sobys, ‘Stop & Shop’, Wegmans, Frys (Smiths), Woodmans, Nugget Store, The Scottish Bakery, The British Store, Talin Market, Albertsons & in Dorgnacs.  It is also available online at Amazon (free delivery for Prime accounts), 647-Florist.com, British Food Depot.com, UK Gourmet.us, World Market.com, Cost Plus World Market & Marina Market. (Information current at October 2019).   

Now I am also told, that you can get both the Golden Syrup & Black Treacle from:  Nugget Store & online from: Marina Market, UK Gourmet, British Food Depot & Amazon.  So if possible, try to get both.  The Golden Syrup can even be used as is on top of desserts and cakes so won’t go to waste.

**Note – you do not have to buy the brand Lyle’s for Golden Syrup. You can also get less expensive brands of that, but I don’t know of anyone else making Black Treacle.

The Evidence Of How It Is Different

After this recipe was published, a friend from the Facebook GBBO Fans conducted a little experiment and halved the recipe. She baked half with the Golden Syrup & Black Treacle (original ingredients), and the other cake with US Grandma’s Molasses & Karo Dark Corn Syrup (substitutions). Not only was the taste different, but the colour and more surprisingly the texture was different too. Here are Jennifer’s results in her own words:

Self-raisinging Flour & Plain/A.P. Flour

Other than that, this recipe is really simple with nothing technical to it.  The recipe was originally written using Self-raising flour, (not US Self-rising), but I have subsequently tested it using Plain (All Purpose) flour and have listed below how much baking powder you will need if using this type of flour.  

DOWNLOAD the recipe lesson – save onto your phone or computer for using or printing off later, by clicking the ‘download’ button below.

**Photo of gingerbread made in Tala, larger mini bundt tin.

1. Place the butter, golden syrup, black treacle, sugar, cinnamon & ginger in a small saucepan and warm on medium heat until everything is dissolved and melted.

** Tip for using the syrup & treacle – spray oil on the measuring spoon and it will slip off easier.  See spooning syrup video

2. Mix everything thoroughly and remove from the heat.  See Photo 1.  Transfer to another bowl & allow to cool while you prepare all the other ingredients.  We don’t want it too hot when added to the eggs.  

3. Heat the oven to 180c/160c Fan Oven/350f/Gas Mark 4.

4. Now prepare your mini bundts or mini loaf tins. I use Frylight Onecal spray (butter, olive oil or rapeseed oil all work for me), on the silicone bundts. (Tip – buy from Aldi, Lidl, Home Bargains or B&M at a better price from the bigger supermarkets).

For metal tins, I recommend making your own lining paste. It is less expensive that cake release spray, or using butter and flour. Can be used for any greasing in your baking or cooking. Read my review of lining paste and how to make it at home.

**Top Tip 2 – for mini silicone bundt cases, I pop them in a cupcake tray/sheet as they hold their shape better, and easier to manage too. See Photo 2.

5. Place the egg in a medium sized mixing bowl and whisk lightly.  This ‘wakes up’ the protein in the egg and helps provide the structure of the cake. Add in the milk and bicarbonate of soda (baking soda) and whisk till all combined.  

6. Add the cooled mixture you prepared first, to this milky egg mixture and stir continually until all incorporated. I just used the whisk to do this.  See Photo 3. 

7. Finally sieve over the flour into the mixture and beat until combined and the batter is smooth. (A few small bumps is fine). No need to get the stand /hand mixer out for this. A baking spatula and a whisk towards the end will work fine.  Note that this batter will be thin and runny in comparison to some other cake batters.   See Photo 4 & 5 below, or the video for consistency.

8. Now, using a small scoop or table spoon, fill the prepared bundts to about 3/4 full. In the video & Photo 5, I filled a little too much as I was making a bigger batch, and doing the large bundts and mini loves at the same time. See Photo 6 below, filled to the right capacity 🙂 But if you do fill too much, I have a trick for reducing the doming (See further down the recipe) 😉

9. Bake in the centre of the oven,  for about 15 – 20 minutes, until set and when you insert a wooden cocktail stick near the centre of the cake, it comes out clean of crumbs.  Note if colouring too soon, cover in foil till cooked through.  It will be very soft & delicate on top.   See Photo 7 & 8.

10. Leave to cool still in their cases/tins, and in the cupcake tray, on top of a cooling rack for about 10 minutes. Then remove the cupcake tray and leave to cool down completely before trying to remove. See my video on me doing this. 2 top tips below for this:

Top Tip 3: For any cakes that you are cooling, place on top of a folder clean tea-towel and this will prevent ‘tell-tail’ lines on your cakes – especially noticeable in layer cakes if the top isn’t decorated.

Top Tip 4: If you over-filled or have too much doming on the top of your bundts (mini or regular size), that may making laying flat difficult, place the cakes right way up when cooling. Doing this whilst still hot, and with gravity and the weight of the cake, it will settle a bit and become flatter. Saves you trying to trim them nicely. See Photo 9.

12. Add 1 tbsp of the orange juice, the orange extract (and lemon extract if using), to begin with, and mix with a spoon.  Once the liquid is in, use the back of a large spoon to push down on the sugar that will keep absorbing the liquid.  Keep doing so –  you will be amazed at how much liquid this sugar can absorb if you keep at it. Then gradually add in more of the orange juice, 1tsp at a time and the sugar will become paste like. Keep rubbing in, & adding 1/4 tsp drops until you get a thick but pourable icing/glaze. Thick is best as it will form a nice layer and less likely to ‘melt’ into the cake completely.  

To test if it’s right, hold your spoon up high above the bowl with some icing/glaze on it and point it downwards to let it drip off.  You want it to run down gently. If it stays where it is, add more water a little at a time. If you have added too much water at once, sieve in more sugar and repeat until you get it right.  Very gradually is the key here.

Again you can refer to my video above, but I also have a quick one showing how I make icing/glaze by hand – go to icing/glaze video.

13. Once the cakes are cooled down, it’s time to remove from the cases/tins. For the metal tins, it will just be a case of turning out and maybe giving a few taps. For the silicone cases, I like to squeeze very gently along the top edge (well bottom really & what is going to be the top of the cake). Alternatively, you can roll or turn the top edge of the cases down onto itself, exposing the cake. I prefer the first way. Here’s another quick little video below of me trying both ways.

14. Once the cakes are out of their cases/tins, place on top of the cooling rack with no tea-towel this time. And place some baking/parchment paper under the rack. Then take a small spoon’s worth of the icing/glaze and hold high above the cakes.  I like to start at the end/edge of the cake and draw it across the cake as the sugar drips down. Holding up high gives you a thinner drizzle. Just move your hand left and right while drizzling above the cake and do any pattern or random drizzle that you like.

You can spoon the glaze into the centre of the cake and then just add small pieces of chopped crystalized ginger, or some orange zest on top. Or continue adding a little more glaze in a ring, around the centre of the bundt.

Alternatively, you can carry on with the glaze as drips down the cake. I am not a big fan of drip cakes, and also tried completely covering the cakes too. You can spoon on or use a small piping bag or piping syringe, or even dip the cakes in the glaze. Just be very careful when dipping. Just make sure your glaze is not too thin and it will be easier to work with.

If making mini loaf versions, keep the glaze thick and spread it on, covering the whole top of the cake (be sure to increase your amount of icing/glaze for that). Starting from the middle with a thick amount and then spreading out to the edges.

It should set up in minutes if the room isn’t too warm.   You can also do a neater finish and drips to the bundts, by piping it on, using a tiny nozzle (#1). Here’s a piping glaze video on how to do this in a few different ways.

15.  Add some chopped crystalized ginger if you like, to the centre of the bundts, as well as some orange zest if you like & let the glaze set (dry to touch). Enjoy!

16. Store in an airtight container for at least 7 days, or cake stand & dome, for at least a few days. (I use cake tins for most of my bakes). Note Gingerbread cake will improve with taste after the first day or 2 and become stickier.

Can be frozen (with/without the glaze). Store multiple cakes in a plastic airtight container, wrapped in cling film/plastic wrap, with paper in-between if stacked. Alternatively, for single bundt cakes, wrap in baking/parchment paper, then cling film/plastic wrap or foil & a food bag on top. This will prevent freezer burn & stop the cake taking on any odour from other foods in the freezer. Date and label the bag – and will be good for about 2 months. (Tip – scrunch the paper into a ball, then flatten out and use, and will be easier to wrap the mini bundt). Thaw at room temperature (or in the fridge overnight).

Gingerbread Cakelets

The beautiful photos here are by reader Diana Watkins. Diana used a Nordic Ware snowflake cakelets pan, & greased with Homemade Lining Paste (Cake Goop) & used my Mini Gingerbread Bundt Cakes recipe, for some festive holiday mini cakes! They look just perfect, with the glaze detailing on top. Great job Diana!

Try my original Gingerbread Cake recipe in loaf form.