Ingredients
The following ingredients have 576 Servings
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/2 cup molasses (not blackstrap)
- 1/2 cup hot water
- 1 1/4 cups unsalted butter (softened)
- 1 1/4 cups light brown sugar (packed)
- 3 large eggs plus
- 2 large egg yolks (at room temperature)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instruction
- Preheat oven to 350°F. Grease a 24 capacity mini bundt pan with flour-based baking spray (such as Baker’s Joy brand) or grease and flour, tapping out excess flour; set pan aside.
- Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice.
- In a small bowl, combine the molasses with the hot water.
- Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Add the flour and molasses mixture alternately, beginning and ending with the flour. Mix until smooth.
- Pour the batter into the prepared pan, filling each cavity about 2/3 full. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a cake comes out clean.
- Let cakes cool in the pan for 10 minutes. Turn cakes out and dredge in cinnamon and sugar.
- Store cakes in an air-tight container or package a dozen cakes in each of four holiday tins.
