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Gingerbread Mug Cake

Microwaving results in an incredibly moist cake because you are steaming it to bake it through.

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4.0 by 8 people

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  • Makes: 3 servings
  • Start to Finish: 15 mins

Gingerbread Mug Cake

Directions

  1. Coat the inside of 3 6-ounce microwave-safe mugs with nonstick cooking spray; set aside. Place cranberries and orange juice in a medium microwave-safe bowl. Microwave on 100% power (high) for 30 seconds. Set aside.
  2. Cut cake into 2-inch pieces. Place cake in a food processor. Cover and process until crumbs form. Add butter, egg, vanilla, baking powder, and salt. Cover and process until a batter forms. Stir batter into cranberry mixture.
  3. Spoon batter into mugs. Microwave on 100% power (high) for 2 minutes or until a toothpick inserted near the center comes out clean. Serve warm topped with Bourbon Hard Sauce and cherries, if desired.

From the Test Kitchen

*

If you are not able to find the gingerbread-flavored pound cake substitute 1/2 of a 10.75-ounce loaf plain pound cake and add 1/8 teaspoon each ground ginger and ground cinnamon to the batter.

Bourbon Hard Sauce:

In a small bowl combine 1/4 cup butter, softened, 1/4 cup powdered sugar and 1 teaspoon bourbon or vanilla. Stir until just combined.

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Nutrition Facts (Gingerbread Mug Cake)

  • Per serving:
  • 542 kcal cal.,
  • 34 g fat
  • (20 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 160 mg chol.,
  • 707 mg sodium,
  • 54 g carb.,
  • 2 g fiber,
  • 39 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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