Tangerine Mini-Bundt Cakes with Bourbon Tangerine Glaze
INGREDIENTS
Cakes:
- 1.5 cups All-purpose flour
- 1/4 tsp. Baking powder
- 1/4 tsp. Baking soda
- 1/4 tsp. Kosher salt
- 1 tsp. Ground cinnamon
- 1/4 tsp. Ground ginger
- 1/4 tsp. Ground nutmeg
- 1/8 tsp. Ground cloves
- 8 tbsp. Unsalted butter, room temperature
- 1 cup Sugar
- 2 Eggs, room temperature
- 2 tbsp. Grated orange zest
- 1/4 cup Natalie’s Tangerine Juice
- 3 oz. Whole milk, room temperature
- 1 tsp Pure vanilla extract
Glaze:
- 1 cup Granulated sugar
- 1/4 cup Penelope Bourbon
- 1/4 cup Natalie’s Tangerine Juice
- 7 tbsp. Butter
Directions
(Yields 6 Mini-Bundt Cakes)
1. Preheat oven to 350°. Grease and flour a 6 count mini-bundt pan.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir well to combine. Set aside.Â
3. With a stand mixer or hand mixer, cream butter and sugar for at least 5 minutes, or until light and fluffy. Add eggs to the sugar mixture one at a time. Then add in orange zest.Â
4. Combine milk, juice, and vanilla in a small bowl. Â
5. Add flour mixture and milk mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Mix each addition until well combined.Â
6. Pour into prepared mini-bundt pan. Bakes for 20-25 minutes until a cake tester comes out clean. Remove cakes from oven and cool them on a rack for 10 minutes. Remove cakes from the pan and cool to room temperature.Â
7. Prepare the glaze by combining sugar, bourbon, tangerine juice and butter in a small saucepan. Cook over low heat, whisking until the butter is melted and sugar is dissolved. Spoon glaze over the cooled cakes.
