Salabundt Cakes
This recipe was adapted from David Lebovitz & Food Duchess.
Servings 36 mini bundt cakes
Ingredients
For the Cake:
- 4 ounces fresh ginger, grated
- 1 cup mild molasses
- 1 cup white sugar
- 1 cup vegetable oil
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 cup water
- 2 teaspoons baking soda
- 2 eggs, at room temperature
- nonstick spray, for prepping the pans I use the Pam Baking Spray that has flour in it and it's a godsend!
For the Glaze:
- 3 cups powdered sugar, sifted
- 3 tablespoons honey
- 5 tablespoons lemon juice
- zest from 1 lemon
- 1/4 teaspoon vanilla extract
- candied ginger, diced
Instructions
For the Cake:
- Position the oven rack in the center of the oven. Preheat the oven to 325°F. Spray the mini bundt cake tins with nonstick spray.
- Grate ginger into a large bowl. Stir in the molasses, sugar, and oil. Mix well. In a medium bowl, sift together the flour, cinnamon, cloves and black pepper.
- Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the ginger-molasses mixture.
- Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour 3 tablespoons of batter into each cake cavity and bake for about 10-12 minutes, until the top of each cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.
- Cool the cakes for at least 10 minutes. Run a knife around the edge of the cakes to loosen them from the pans. Remove the cakes from the pans.
For the Glaze:
- In a medium sized bowl, add powdered sugar and lemon zest.
- Place honey and lemon juice into a microwave safe bowl, and microwave for 30 seconds.
- Pour honey, lemon juice, and vanilla into the bowl with powdered sugar, then whisk to fully combine and until the mixture turns into a thick white glaze.
- Pipe glaze onto bundt cakes and top with bits of candied ginger.