GINGERBREAD WITH CINNAMON ICING
Steps:
- Preheat oven to 350°F. Position an oven rack to the middle. If making mini-bundts, spray them with cooking spray or butter them. An 11 x 7-inch pan or a 9-inch square pan can also be used; butter the bottom and sides and dust with flour, tapping out the excess. Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in a medium bowl. Set aside. Using a stand mixer fitted with a paddle attachment, beat the butter, molasses, sugar, buttermilk, milk, and egg on low speed. Add the dry ingredients and beat on medium until smooth and thick, about 1 minute. Be sure to scrape down the sides of the bowl as needed. As with all cakes, do not overmix. Pour batter into selected pan. Bake until the top springs back when lightly touched and the edges have pulled away from the sides of the pan, 12-13 minutes for the mini bundts and about 40 minutes for the 11 x 7-inch pan. Remove mini-bundts from pan immediately and cool on racks. To make the icing: mix the powdered sugar and cinnamon together. Slowly add the milk, a little at a time, until you get the desired constancy you want. You will want it so you can easily dip each mini-bundt into the bowl. Let icing harden before serving. Enjoy!
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