Gingerbread Mini-Bundts with Cranberry Jam

Makes 24 Mini Bundt Cakes

Cakes:

• 20 Tbsp unsalted butter, browned and cooled

• 1/3 cup honey

• 2 Tbsp dark molasses

• 6 large eggs

• ¾ cup granulated sugar

• 1 ½ cups all-purpose flour

• 5 Tbsp hazelnut flour (I use Bob’s Red Mill)

• 1 Tbsp baking powder

• 1 tsp fine sea salt

• 1 Tbsp cinnamon

• 1 Tbsp ground ginger

• ½ tsp ground cloves

• ½ tsp ground allspice

• Grated nutmeg to taste (I use about ½ tsp)

Cranberry Jam:

• 1 12-ounce bag of fresh cranberries

• ¾ cup granulated sugar

• ½ cup dark brown sugar

• ¼ cup apple cider

• 1 tsp cinnamon

• 1 tsp ground ginger

• ¼ tsp ground cloves

• ½ tsp ground allspice

• ½ tsp fine sea salt

• ½ tsp ground black pepper

1)     Make the jam:  Combine all the jam ingredients in a medium pan and simmer, stirring frequently, until sugar dissolves and cranberries pop (about 12 minutes). Blend the jam to your desired consistency with the use of an immersion blender. Pour jam into a glass pint jar and cool until thickened and set. Store in your refrigerator.

2)     Brown the butter in a non-stick plan, stirring often, until the milk solids begin to brown and smell toasty.  Pour the butter into a glass bowl and stir in the honey and molasses.  Let cool slightly.

3)     In a small bowl, whisk together the two flours, baking powder and soda, and the spices.

4)     In your blender, mix the eggs, sugar and vanilla on high for 20 seconds.  Add the dry ingredients and pulse until fully combined.  With the blender on a medium speed, slowly pour in the butter mixture and mix until just combined.  Pour the batter into a glass bowl, cover with plastic wrap and refrigerate for one hour.

5)     Preheat the oven to 400 degrees.

6)     Spray a mini-bundt pan (shown below) with “cooking spray with flour.” Fill each bundt pool 2/3 of the way full.  Put the remaining batter back into the refrigerator.  Put the bundt pan in the oven and reduce the temperature to 375 degrees.  Bake for 10-12 minutes until the top has risen into a full bump, fully set and slightly browned.  Remove from oven, let sit two minutes and then remove the mini-bundts to cool on a wire rack. Preheat the oven again to 400 degrees, re-spray the pan with cooking spray, fill again with batter and bake.

7)     When cool, dust the mini-bundts with confectionary sugar and then top with a ½ tsp of cranberry jam.