Mini Christmas Bundt Cake Recipe

Adapted from the Homes & Gardens Magazine Recipe

Split into 3 steps, this Ginger & Orange Cake recipe embodies what we all think about during Christmas! Ginger and Cinnamon flavors run through these moist mini cakes, perfect for a snack during the Christmas cook, or simply a light dessert after all that Roast.

 

Hope you will find this recipe inspiring and add to the many things you plan to place on the Christmas table for a feast!

You could always customize the icing or add rum raisins and candied lemon peel instead of orange.

 

 

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Makes ~ 60 Mini Bundt/Teacakes or 12 small Bundt cakes

Prep Time: 30 mins                Cooking Time: 20 Minutes

Cooking Temperature: 180°C/ 356 °F/ Gas mark 4

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[Candied Orange Peel]

Ingredients & tools:

• 1 Orange – peeled and julienned (using a very sharpe knife)
• 160g Caster sugar (120g for syrup + 40g for dusting)
• 60 ml Water

How to: 

1. Peel the zest of 1 orange in LONG STRIPS, using a very sharpe knife. Julienne Strips into thin, 1mm strands (like angel hair pasta or vermicelli).
2. Cover Julienned zest with boiling water and allow to steep for 30 minutes.
3. Heat 60ml of water and 120g sugar in a saucepan, at medium heat, until sugar dissolves.
4. Drain orange zest strands and save the orange water. Add zest to syrup [step3] and Let the zest simmer in the syrup for 10 minutes.
5. Remove Zest and pat lightly with a paper towel, to remove excess syrup and prevent clumping.
6. Toss the zest in the remaining 40g of caster sugar. Set aside until needed.

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[Cake Mixture]

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Ingredients & tools:

• 250g Unsalted butter – cut into small pieces
• 250g Light Soft Brown Sugar
• 150g Golden Syrup
• 325ml Full-Fat Milk
• 360g Plain/Cake Flour
• 1 Teaspoon    Ground ginger
• 1 Teaspoon    Ground cinnamon
• 2 Teaspoons  Baking Powder 
• Teacake Pan – linked for purchase

Tips: Use a coffee spoon or a melon baller to fill the cake tins. 

How to: 

1. Preheat oven to 180°C/ 356 °F/ Gas mark 4.
2. Place the butter, light brown sugar and golden syrup in a saucepan. Melt over low to medium heat.
3. Take mixture [step 2] /saucepan away from the heat and add milk. Stirring to incorporate. Cool until lukewarm.
4. Grease your cake tin of choice.
5. Sift the flour, baking powder, ginger and cinnamon together into a mixing bowl.
6. Make a well in the middle of the flour mixture and add eggs, one by one.
7. Using the paddle attachment on your mixer or a wooden spoon, slowly incorporating the flour into the egg.
8. Slowly add the butter mixture [step3] to the flour mix, stirring constantly [setting 2 and increase to 4 on mixer], until you have a smooth batter with no lumps.
9. Fill the tins with a ladle or coffee spoon, leaving a 1.5mm gap at the top.
10. Bake for 20minutes (convection setting) or until you have a clean skewer  when poking into the cake.
11. Leave in the tin for 5minutes, before tipping out to cool on a rack.

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[Orange Icing]

Ingredients & tools:

• 200g Sifted, Icing sugar
• 4-6 Tablespoons Orange water (liquid from boiling orange peels)

How to: 

1. Place the icing sugar in a bowl and gradually add the orange water, per tablespoon, while mixing vigorously (using beater attachment).
2. Keep adding the orange water until you get a ‘double-cream’ like texture.
3. Place cooled cakes on a rack, with a tray underneath. Drizzle icing, using a large spoon, in a forward and backward motion on the cakes.
4. Set aside to cool and add candied zest to decorate.