I have a confession, I have always wanted to live in a gingerbread house. I realize that is not practical or realistic but I dare to dream. Just the smells and warmth that is associated with gingerbread has always put me in a comforting place. During the holidays I am drawn to gingerbread memorabilia more than I should be. A few years ago I saw and bought this fantastic gingerbread man shaped bundt pan. That pan sat in my cabinet silently crying for attention and use. This year I told myself, especially after starting my sprinkle mix business, that I would definitely be utilizing that cake pan.
After a few weeks and a few baking projects later I was ready to make my gingerbread man pan proud. I wanted to make sure that not only my gingerbread looked good but it also tasted just as good. I went to one of favorite baking cookbooks and found an amazing gingerbread recipe. I, of course, decided to add my own spin to the recipe and give my gingerbread man the upgrade he deserved. The recipe turned out really well. It also made more than my gingerbread man could handle, so I was able to make a mini bundt cake and gingerbread loaf using the same recipe. See my how my amazing gingerbread man turned out and my recipe below.
(For 12 cup Bundt pan)
Cake (adapted from Vintage Cakes “Not- for- Children” Gingerbread Bundt Cake recipe)
½ cup cocoa powder
½ tsp. baking soda
1 cup (12 oz.) molasses
1 cup brewed coffee (does not have to be fresh)
2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cloves
½ tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar, firmly packed
½ cup granulated sugar
1 cup of vegetable oil
3 large eggs, room temperature
4 oz. cream cheese, room temperature
2 cups confectioner’s sugar
2 tsp. milk
1 tsp. vanilla extract
½ tsp. rum extract
Preheat oven to 350F. Grease and flour your bundt pan.
In a medium sized bowl, combine cocoa powder, baking soda, molasses and coffee and careful whisk ingredients together. Set aside.
In a medium sized mixing bowl mix together flour, baking powder, cinnamon, ginger, cloves and salt . Set aside.
In a large bowl or using a stand mixer cream butter and sugars together. Beat on medium speed until the mixture is light and fluffy, approximately five minutes. Turn speed down to low on the mixture and slowly add oil until well combined. Add eggs one at a time to the mixture. Slowly add the flour mixture one third at a time, alternating with the coffee/ molasses mixture. After each addition, be sure to scrape the sides of the bowl. Mix batter until fully combined but be careful not to over mix.
Transfer batter to the cake pan and smooth batter until even in the pan. Hit cake pan onto the counter a few times to knock out air bubbles. Bake cake for approximately 50-55 minutes until toothpick or cake tester comes out clean. Place cake onto cake rack and allow to cool completely to room temperature.
While cake is baking make glaze. In a medium sized bowl whisk together cream cheese, confectioner’s sugar, milk and extracts until smooth. Invert cake onto cake plate or board. Pour glaze onto cake. Decorate with Sprinkle Mixes (optional).
Devour and enjoy!