Gingerbread Mug Cake
Microwaving results in an incredibly moist cake because you are steaming it to bake it through.
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Gingerbread Mug Cake
Directions
- 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.
- 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.
- 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
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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.
Nutrition Facts (Gingerbread Mug Cake)
- Per serving:
- 542 kcal ,
- 34 g fat
- (20 g sat. fat ,
- 1 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 160 mg chol. ,
- 707 mg sodium ,
- 54 g carb. ,
- 2 g fiber ,
- 39 g sugar ,
- 4 g pro.