Gingerbread Bundt Cake Recipe From Disneyland

Disney

It's never too early to start baking delicious holiday treats. And what's more seasonal than a gingerbread cake? This recipe for Mini Gingerbread Bundt Cakes from Disneyland sounds wonderful.

Mini Gingerbread Bundt Cakes with Orange-Vanilla Sauce

Makes 12 (4” x 1.75”)or 24 (2.7” x 1.18”) Mini Bundt Cakes 

For the cake:

• 1 2/3 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 large eggs
• 3/4 cup vegetable oil
• 2 1/2 tsp zested fresh ginger
• 12-ounce bottle amber lager beer
• 1 tsp baking soda
• 2 1/4 cup molasses
• 1 1/2 cup brown sugar

Preheat oven to 350°F. Spray mini Bundt cake pan with non-stick cooking spray. Sift flour, baking powder, salt, ground ginger, cinnamon, and nutmeg into a medium bowl. Beat eggs, oil, and fresh ginger in a small bowl. Heat beer in large saucepan over medium-high heat until boiling. Remove from heat and slowly add baking soda. Once beer stops foaming, add molasses and brown sugar. Stir in flour mixture, 1/3 at a time, mixing well after adding. Stir in egg mixture until combined. Batter will be thin. Pour into prepared Bundt pans, filling each cavity 2/3 full. Bake for 20-22 minutes, until toothpick inserted in the center comes out clean. Cool completely on wire rack before removing from pan. 

For the sauce:

• 1/2 vanilla bean
• 1 1/4 cup milk
• 1/4 cup granulated sugar
• 3 egg yolks
• Zest of 1/2 orange
• 1 tsp orange oil 

Cut vanilla bean in half and scrape out seeds using a knife. Combine milk, sugar, and vanilla bean scrapings in medium saucepan and cook over medium heat until hot, but not boiling. Whisk egg yolks in a medium bowl. Slowly pour in half of the hot milk mixture while whisking the eggs. Pour eggs into saucepan with milk mixture and cook over medium heat, whisking constantly for 2-3 minutes, until thick enough to coat the back of spoon. Remove from heat and continue to whisk for 3 minutes. Pour into glass bowl and set on top of an ice bath. Once sauce is at room temperature, add orange zest and orange oil. Refrigerate until ready to serve. 

For the glaze:

• 2/3 cup powdered sugar
• 4 tsp whole milk
• 1 tsp vanilla extract

Whisk powdered sugar, milk, and vanilla in small bowl until smooth. If glaze is too thick, add 1/4 teaspoon of milk at a time until desired consistency. Drizzle glaze onto cooled cakes. Before serving, fill center of each mini Bundt cake with Orange-Vanilla Sauce.