Yield
6 gingerbreads

We gilded the lily by adding caramel icing to these yummy gingerbreads. You'll have some delectable icing left over; spoon it over banana nut bread, muffins, or pound cake.

How to Make It

Step 1

Combine first 6 ingredients in a large bowl; set aside.

Step 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.

Step 3

Pour batter into 6 individual connected mini Bundt pans, well-greased with shortening, filling almost full.

Step 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.

Step 5

Drizzle icing over cakes set on wire rack. Sprinkle with chopped pecans, if desired. Let icing harden before wrapping cakes for gift giving.

Step 6

Note: Find mini Bundt pans at Williams-Sonoma or other cook stores.

Christmas with Southern Living 2004

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