Mini Gingerbread Bundt Cakes

I woke up this morning just craving gingerbread.  Does that ever happen to you?  You wake up and you just have to have something?  I was messing around in my cake pan cupboard, debating whether I wanted to make a round cake or square cake, and out of the corner of my eye, I spotted my mini bundt cake pans...they were a gift from my sister-in-law, and are all different fun shapes.  (If you don't have any mini bundt pans, not to worry - you can make this recipe in an 8 x 8 square pan.)



This recipe is one of my great-aunt Helen's...when my mother passed away several years ago, I inherited her recipe box, which is filled with recipes from her mother and aunt, as well as assorted neighbors and friends.  My mom always wrote the source of the recipe in the upper right corner, and if any of you keep a recipe box, I highly recommend doing this.  It's fun to see whose recipe you're making!

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Ingredients:

1 3/4 cup all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup shortening
1/2 cup sugar
2/3 cup molasses
2 eggs
2/3 cup milk

Directions:

Preheat your oven to 350 degrees, and grease your baking pan (I use the spray stuff).

In a medium bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.  Set aside.

With an electric mixer, beat the shortening and sugar for one minute.

Add the eggs and molasses, and beat until incorporated.

With your mixer on low, alternate adding the flour mixture and the milk until everything is just combined.

Pour the batter into your greased pan, and bake for 35-40 minutes (8 x 8 pan) or 15-20 minutes (mini bundt pan).  The gingerbread is done when a toothpick inserted in the center comes out clean.

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Whipped cream is the classic garnish with gingerbread, but I sprinkled mine with powdered sugar to show the lovely designs of my bundt pans.

Hope you like my great-aunt Helen's gingerbread!
- Sugar Baby