Mini Gingerbread Bundt Cakes

                        

 

I was really excited when I found this mini bundt pan set at D. I. (our local second hand store) recently. I knew just what I wanted to make in it first! These turned out nice and moist. I think gingerbread is such a great treat, it not to sweet and just bursts of fall!

Mini Gingerbread Bundt Cakes

1 1/2 cups flour

3/4 teaspoon ginger

3/4 teaspoon cinnamon

3/4 teaspoon chai spice, if you don’t have any leave it out

1/2 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup molasses

1/2 cup boiling water

Heat oven to 350 degrees. Spray a mini bundt pan set with Pam. Mine has 6, but this will only make 5. In a bowl whisk flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.

Pour batter into 5 of the little bundts. Bake at 350 degrees  for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.