Wednesday, December 3, 2014

Mini Cranberry Bundt Cakes

Yum
Mini Cranberry Bundt Cakes





OK, this is one of those tricks in taking the ordinary to the extraordinary.

I took my favorite cranberry bread recipe, which happens to be the one my mom used to make, and made it in a mini bundt pan.  Cranberry Bread is good, but something about making it a mini bundt pan made it really, really good!  Looks festive and tastes fabulous!

Ingredients:
2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 cups halved cranberries
1 egg, beaten
3/4 cup orange juice
2 Tbsp melted butter
non stick baking spray
powdered sugar
Directions:
Preheat oven to 350 degrees.  Lightly spray a mini bundt pan with non stick baking spray.  Mix together flour, sugar, baking powder, baking soda and salt.  Mix in the cranberries.  In a separate bowl, whisk together beaten egg, orange juice and melted butter.  Add the wet ingredients to the dry ingredients.  Stir just until moistened.  Bake at 350 for 15-18 minutes. Remove from oven and remove mini cakes to a cooling rack.  Dust with powdered sugar once cooled.




Serve these Mini Cranberry Bundt Cakes for breakfast, brunch or at a mid morning coffee break.
The cranberry and orange flavor is a delightful combo!
Put on your superhero cape because you can 
take the ordinary and make it something extraordinary!  Yep, that's what it's all about!

Celebrate the little things that make life sweet,
Christine

5 comments:

  1. How many mini Bundt cakes does this make?

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  2. Do you use fresh or dried cranberries?

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  4. Made this in December, 2022. Everyone thought they were great! I would add maybe a tablespooon of grated orange rind next time as I felt it would help bring out the orange flavor better. I did use the mini bundt pan and I got about 20/21 cakelettes. Bake only 1 pan at a time. I only filled halfway and this kept the cakelettes from getting the big bulge on the bottom. Also, I probably used a LOT more non-stick spray because my experience using these pans with anything less was not good (would not release and broke apart the cakes). So..I rather heavily sprayed then turned upside down over the sink for excess to drip out while I made the batter. ALL released successfully but I still had to hit the pans fairly hard on the counter several times to force the release. Will definitely make this again (with the orange rind!).

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