Mini Gingerbread Cakes
Serves 820 mins prep40 mins cook
Mini gingerbread cakes perfect for holiday baking.
0 servings
What you need

cup granulated sugar
egg

tsp baking soda

tsp ground ginger

tsp ground nutmeg

cup unsalted butter

tsp vanilla extract

tsp ground cinnamon

cup molasses

tsp salt

cup buttermilk
Instructions
Preheat the oven to 350 F, and grease a loaf pan or your preferred baking mold. In a large bowl, beat the butter and sugar for a few minutes until the sugar has been completely incorporated. Add the eggs one at a time and continue beating. Add the molasses and vanilla extract and beat to combine. In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Alternate beating in the buttermilk and the flour mixture until fully incorporated, but do not over mix. Pour in the batter to your prepared pan/mold. Bake for 30-45 minutes or until an inserted toothpick comes out clean. Let rest for 10 minutes before transferring the cake to a wire rack to cool. Optional: dust with powdered sugar and enjoy!View original recipe