GINGERBREAD WITH CINNAMON ICING

GINGERBREAD WITH CINNAMON ICING image

Yield 24 mini cakes

Number Of Ingredients 19

2 1/4 cups sifted (9 ounces) unbleached, all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
1/2 cup molasses
3/4 cup (5 1/4 ounces) granulated sugar
1/2 cup buttermilk (can be made by mixing 1 1/2 teaspoons white vinegar into 1/2 cup milk - let sit for 10 minutes)
1/2 cup milk
1 large egg
Cinnamon Icing
1 1/2 cups powdered sugar
1 teaspoon cinnamon
2-3 tablespoons milk (you may need a bit more or less)

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!