Little Ginger Cakes

A week or so ago the Find Me A Gift.Com people sent me a lovely set of Joseph Joseph Nesting bowls to try out. I was finally able to put them to good use today!!



I have to say at the outset I was quite impressed with the way everything all fits together. There is a large mixing bowl, 4.5L Colander, 3L Sieve 1.65L Small mixing bowl with measurements, 0.5L 4x Measuring cups 1 Cup (250ml) ½ Cup (125ml) 1/3 Cup (85ml) ¼ Cup (60ml).




This multi-purpose food preparation set will save you space and bring bright colour to your kitchen. Each piece nests neatly inside the other so there's no unstable stacking! They take up much less space than other comparable sets of the same things. That is a big plus in my kitchen as I have very little storage space to work with.



We were going on a picnic today so I decided to bake some little ginger cakes to take along. Todd does love his gingerbread anything, and I confess so do I!! This Joseph Joseph set came in very handy I do have to say as it contained everything I needed to put the batter together!



You could of course bake these in muffin tins if you wanted to, or even in a large bundt pan, but I have this cute little mini bundt pan set that I hadn't ever used and so today I thought I would bake my cakes in that.



I think they turned out really cute. They sure are moist and tasty too!



With just enough spice and snap. I think gingerbread should have a bit of a spicy bite to it, don't you?



Just enough spice to go perfectly with a sweet and tangy Lemon Icing Drizzle topping!



Deliciously moreishly perfect for a July Picnic I think!



*Little Ginger Cakes*
Makes 12 mini bundt cakes
Printable Recipe

Spicy and moist, these please on many levels. The tangy lemon glaze is wonderfully perfect!

9 ounces plain flour (2 1/4 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
4 ounces unsalted butter, at room temperature (1/2 cup)
1 3/4 ounces of dark light brown sugar (1/4 cup packed)
4 fluid ounces of dark treacle
4 fluid ounces of golden syrup
(In North America substitute with 1 cup mild molasses)
1 tsp vanilla extract
1 large free range egg
8 fluid ounces hot water

For the glaze:
1/2 pound of sifted icing sugar (2 cups)
enough lemon juice to make the right consistency for drizzling
chopped candied ginger pieces, chopped

Preheat the oven to 10*C/350*F/ gas mark 4. Grease two six hole mini bundt pans. Set aside.

Wish together the flour, bicarbonate of soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl.

Cream together the butter and sugar with an electric whisk until light and fluffy. Beat in the treacle and golden syrup until smooth. Beat in the egg and vanilla. Scrap down the bowl occasionally. Fold in the flour mixture, alternating with the hot water, beating on low, beginning and ending with flour, and stopping to scrape the bowl occasionally.

Divide the batter amongst the prepared cups.

Bake for 20 minutes until the cakes are well risen and spring back when lightly touched. Remove from the oven. Let cool in the pan for about 5 minutes before turning out onto a wire rack to finish cooling.

Whisk together the icing sugar and lemon juice until smooth. Drizzle over top of the cakes. Sprinkle with some chopped candied ginger to decorate.

Note: This can also be baked in an 8 cup Bundt pan, well buttered and floured. Bake for 45 minutes. Let cool in the pan for about 15 minutes before turning out to finish cooling.

Many thanks go Jo and the People at Find Me a Gift, and also to Joseph Joseph for such a great set of nesting bowls!