I have a confession, I have always wanted to live in a gingerbread house. I realize that is not practical or realistic but I dare to dream. Just the smells and warmth that is associated with gingerbread has always put me in a comforting place. During the holidays I am drawn to gingerbread memorabilia more than I should be. A few years ago I saw and bought this fantastic gingerbread man shaped bundt pan. That pan sat in my cabinet silently crying for attention and use. This year I told myself, especially after starting my sprinkle mix business, that I would definitely be utilizing that cake pan.
After a few weeks and a few baking projects later I was ready to make my gingerbread man pan proud. I wanted to make sure that not only my gingerbread looked good but it also tasted just as good. I went to one of favorite baking cookbooks and found an amazing gingerbread recipe. I, of course, decided to add my own spin to the recipe and give my gingerbread man the upgrade he deserved. The recipe turned out really well. It also made more than my gingerbread man could handle, so I was able to make a mini bundt cake and gingerbread loaf using the same recipe. See my how my amazing gingerbread man turned out and my recipe below.
For 12 cup Bundt pan
Cake (adapted from Vintage Cakes “Not- for- Children” Gingerbread Bundt Cake recipe)
½ cup cocoa powder
½ tsp. baking soda
1 cup (12 oz.) molasses
1 cup brewed coffee (does not have to be fresh)
2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cloves
½ tsp. salt
1 cup (2 sticks) unsalted butter, room temperature