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Mini Gingerbread Wheat Cakes

Total Time

50 minutes





Per Serving


3/4 cup whole wheat flour

1/2 cup all-purpose flour

1 tablespoon ground ginger

1-1/2 teaspoon baking powder

1 teaspoon grated orange peel

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 cup butter

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 egg

1/2 cup dark molasses

1/2 cup hot water

Whipped cream (optional)


  • 1.
    Preheat oven to 350°F. Generously grease 6 (4-inch) mini bundt pan cups; dust lightly with flour.
  • 2.
    Combine whole wheat flour, all-purpose flour, ginger, baking powder, orange peel, cinnamon, salt, baking soda, cloves and nutmeg in small bowl; set aside.
  • 3.
    Place butter, granulated sugar, brown sugar and egg in large bowl; beat with electric mixer at medium speed until light and fluffy. Add molasses; beat well.
  • 4.
    Add flour mixture alternately with water. Beat on low speed just until blended. Evenly divide batter among prepared cups.
  • 5.
    Bake 20 to 25 minutes or until toothpick inserted near centers comes out clean. Cool in pan 10 minutes. Carefully run edge of knife around inside and outside edge of pan. Invert on wire rack; cool completely. Serve with whipped cream, if desired.

Nutrition Facts

Per Serving

Total Fat9g
Trans Fat0g
Saturated Fat5g
Dietary Fiber2g