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“Wonder what kind of cake would work best if I brought it to a Hanukkah party... I’d like to do gingerbread but it might be wrong for that event.”

Here’s 3 options, the last is a gingerbread. I’ve read a dense cake works best with the little molds.

The first has a link to a page with pictures for the silicone pan. I converted that one to US measurements below.

Cozy Village Cakes https://www.icedjems.com/2012/12/christmas-village-cakes/

3 1/8 cup Plain Flour
2 Tsp Baking Powder
1 1/2 Tsp Salt
1 cup Milk
1 1/2 Tsp vanilla extract
2 cups sugar
1 cup Unsalted Butter or Margarine
4 Eggs

Preheat your oven to 350 degrees. Start by mixing your Butter and Sugar until fluffy. Next, add your eggs one a time until well combined. Next add a little milk and a little flour and mix well, repeat this until all of the milk and flour are in the mixed in. To finish, add the Vanilla, Salt and Baking Powder and mix a final time until you have a smooth batter. Grease the silicone Cake Mould and pour the cake batter in. Fill it nearly to the top, the mixture will rise so it doesn’t need to be completely full. Bake in the oven for approx 20-25 mins. Remove from the oven once cooked, don’t worry about any excess cake, as this can be trimmed off! Don’t remove the cakes from the mould until they are completely cooled - the cakes are much firmer once cooled, and thus less likely to break when removing them from the mould! Once completely cooled, simply stretch each cavity and push the cake out from the bottom. Trim the excess off, so your mini houses have a flat bottom. Sprinkle Icing sugar over the cakes and the details will pop out immediately! Alternatively you could decorate with piping details and sweets!

Snowy Village Cake Recipe, courtesy of Nordic Ware:

2 1/4 cups flour
1 3/4 cups sugar
2 tsps baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup plain yogurt or sour cream
1 cup butter, melted
4 eggs
1 tsp vanilla
1 tsp orange extract
grated orange peel from 1 orange

Heat oven to 350 degrees. Grease and flour Cozy Village Baking Pan; set aside (I used Baker’s Joy). Sift together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, combine yogurt (or sour cream), butter, eggs, vanilla and orange extract; beat on medium speed, scraping bowl often, until well blended. Add dry ingredients; blend on lowest speed, scraping bowl often, until well combined. Beat on medium speed 1 minute. Stir in orange peel. Spoon half of batter into prepared pan, filling each well 3/4 full. Tap pan onto countertop to release air bubbles. For best results, spread batter up to reach the top edges of each well, so it is slightly lower in the centers. Set remaining batter aside. Bake for 22-27 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert cakes onto cooling rack and cool completely. Wash and dry out pan. Prepare pan as previously instructed. Repeat filling and baking procedure with remaining batter. Decorate as desired.
Makes 12 little cakes. I’m sure this would also make one large bundt cake.

Mini Gingerbread Bundt Cakes

Gingerbread cake
2 ½ cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsps ground ginger
1/2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp allspice
1/2 cup hot water
1/2 cup molasses (not blackstrap)
1 1/4 cups brown sugar
3 eggs + 2 yolks, @rt
1 1/4 cups unsalted butter, softened
Cinnamon sugar coating, combine:
1/2 cup granulated sugar
2 tsps ground cinnamon

Preheat oven to 350°F. Grease a mini bundt pan with flour-based baking spray (such as Baker’s Joy brand) or grease and flour, tapping out excess flour; set pan aside. Sift together the flour, baking powder, salt, baking soda, ginger, cinnamon, nutmeg, and allspice. In a small bowl, combine the molasses with the hot water. Cream the butter in a large bowl with an electric mixer on medium speed until smooth. Add the brown sugar and beat until lightened, about 3 minutes. Beat in the eggs and yolks, adding one at a time and scraping down the bowl intermittently. Add the flour and molasses mixture alternately, beginning and ending with the flour. Mix until smooth. Pour the batter into the prepared pan, filling each cavity about 2/3 full. Gently drop the pan onto a work surface two times to remove any air pockets. Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool in the pan for 10 minutes. Turn cakes out and dredge in cinnamon and sugar. This cake recipe also makes one standard size bundt cake or 12 little buildings.