Ingredients: <br />Cakes <br />2 Tbsp (30 mL) butter <br />pinch of pepper <br />¼ tsp (1 mL) dry ground ginger <br />¼ tsp (1 mL) ground cinnamon <br />1/8 tsp (.5 mL) allspice <br />1/3 cup (75 mL) all-purpose flour <br />¼ tsp (1 mL) baking powder <br />1/8 tsp (.5 mL) baking soda <br />1/8 tsp (.5 mL) salt <br />3 Tbsp (45 mL) sugar <br />1 egg <br />1 Tbsp (15 mL) fresh grated ginger <br />2 Tbsp (30 mL) cooking molasses <br />1 Tbsp (15 mL) water <br /> <br />Glaze <br />¼ cup (60 mL) icing sugar <br />1 tsp (5 mL) bourbon <br /> <br />Method: <br />Preheat oven to 375ºF (190ºC) <br />Grease and flour two 1 cup mini Bundt pans. <br />In a bowl combine butter, pinch of pepper, ground ginger, cinnamon, and allspice. <br />Microwave 1 minute to melt, then stir to combine. <br />Set aside. <br />In another bowl whisk together flour, baking powder, baking soda, and salt. <br />In a 3rd bowl whisk together sugar, egg, fresh grated ginger, molasses, and water. <br />Whisk the butter mixture into the sugar mixture, then whisk in the flour mixture. <br />Carefully pour into prepared Bundt pans. <br />Bake for 15-20 minutes. <br />Let cool for 10-15 minutes before removing cakes from pans. <br />For the glaze mix together icing sugar and bourbon; pour over cakes just before serving.
