Main Recipe Thanksgiving Pumpkin Cranberry Mini Bundt Cakes
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Ingredients:
- 1 1/2 ounce pecan (chopped s (about 6 ounces))
- 2 cup brown sugar (light ; packed)
- 1 pumpkin ((15 ounce) can sold pack )
- 1 cup canola oil
- 4 egg (s)
- 1/2 cup cream (sour )
- 1/4 cup molasses
- 1/2 cup rum ( divided)
- 4 cup flour (all purpose )
- 1 tablespoon pumpkin ( pie spice)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup cranberries (dried )
- 1 1/4 cup confectioners' sugar
- 2 - 3 tablespoon cream (heavy )
- 2 cup brown sugar (light ; packed)
- 1 pumpkin ((15 ounce) can sold pack )
- 1 cup canola oil
- 4 egg (s)
- 1/2 cup cream (sour )
- 1/4 cup molasses
- 1/2 cup rum ( divided)
- 4 cup flour (all purpose )
- 1 tablespoon pumpkin ( pie spice)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup cranberries (dried )
- 1 1/4 cup confectioners' sugar
- 2 - 3 tablespoon cream (heavy )
Preheat oven to 350°F. On baking sheets toast pecans until fragrant, 6 minutes. Cool 5 minutes; set aside. Butter and flour 8 mini (1 cup) Bundt pans. Whisk together brown sugar, pumpkin, oil, eggs, sour cream, molasses and 1/4 cup rum. Combine flour, pie spice, baking powder, soda and salt; with spatula fold into sugar mixture. Fold in cranberries and reserved nuts. Divide batter among pans. Bake 20 to 22 minutes or until toothpick inserted into center comes out clean. Cool in pans on rack one minute. Remove from pans; brush with remaining run. Cool completely on rack. Combine confectioners' sugar with enough cream to form thick pourable mixture. Drizzle over cakes. Yield: 8 cakes
Techniques:
baking
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