Caramel Gingerbreads

13 ingredients
6 steps

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup light molasses
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 3/4 cup whole buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • Coarsely chopped pecans, toasted (optional)

Directions

  1. 1
    Combine first 6 ingredients in a large bowl; set aside.
  2. 2
    Combine molasses, butter, and brown sugar in a saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Set aside to cool. Add cooled molasses mixture to dry ingredients. Stir in buttermilk, eggs, and vanilla; stir just until batter is smooth.
  3. 3
    Pour batter into 6 individual connected mini Bundt pans, well-greased with shortening, filling almost full.
  4. 4
    Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes; remove carefully from pans, and cool completely on wire rack.
  5. 5
    Drizzle icing over cakes set on wire rack. Sprinkle with chopped pecans, if desired. Let icing harden before wrapping cakes for gift giving.
  6. 6
    Note: Find mini Bundt pans at Williams-Sonoma or other cook stores.

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