Honey and gingerbread cakes

A couple of days ago I was talking here about how the holiday season brings me down - I saw panettones at the supermarket and realized that Christmas is just around the corner. On the other hand, I love holiday food – I’ve been planning a special series of holiday posts, like the one I did last year, but luckily with more recipes this time.

It’s too soon to start the holiday series around here, I know, but I could not resist making these cakes – they’re on the DH mag I received last Friday.

Honey and gingerbread cakes
from Donna Hay magazine

¼ cup honey
¼ cup corn syrup
½ cup brown sugar, packed
¾ cup whole milk
¾ cup (105g) all purpose flour
1 ¼ teaspoons baking powder
1 teaspoon ground ginger
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
pinch of freshly ground nutmeg
65g unsalted butter, cold and chopped
1 egg
icing sugar, to serve

Preheat the oven to 180°C; butter twelve 1/3 cup (80ml) capacity mini bundt pans*.
Place the honey, corn syrup, sugar and milk in a small saucepan over medium heat and stir until the sugar is dissolved. Set aside to cool until lukewarm.
Place the flour, baking powder, ginger, cinnamon, cloves, allspice, nutmeg and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, gradually add the honey mixture and process until smooth. Add the egg and process for 1 minute. Spoon the mixture into the prepared pans and bake for 20-25 minutes or until risen and golden and a skewer inserted in the center of the cakes comes out clean. Cool the cakes in the pan for 10 minutes then carefully unmold. Cool completely on a wire rack. Dust with icing sugar to serve.

* I made the exact recipe and used four 1 cup (240ml) capacity bundt pans

Makes 12