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- ½ cup buttermilk
- ½ cup whole milk
- 3 tablespoons Gingerbread Tea
- 2¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature
- ¾ cup dark molasses
- ¾ cup sugar
- 1 large egg
- 1 1/2 cups powdered sugar
- 5 - 6 tablespoons milk
- 1 teaspoon vanilla
- garnish: candied ginger, chopped
- Butter and flour a 6-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit.
- Over a low heat, warm the milk and buttermilk to a simmer and stir in the tea. Bring back to a simmer and then turn off and set aside to cool. When cool, use a mesh strainer to strain out the tea leaves, and set the milk mixture aside.
- In a medium bowl whisk together the flour, baking soda, salt and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.
- Slowly beat in the milk and buttermilk. It will look like it has curdled, but don’t worry, this is supposed to happen. It will fix itself when you add the dry ingredients.
- In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
- Fill each bundt pan cup about ¾ the way full and smooth out the tops just a bit (you will have extra batter, so feel free to make a partial second batch of bundt cakes or make a smaller cake on the side). Bake on the middle rack of the oven for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
- Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add vanilla and mix to combine.
- Drizzle over the tops of the bundt cakes, and sprinkle with candied ginger.
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