Christmas mini bundt cakes

These mini-cakes with a touch of cognac, walnuts and raisins will be a hit this Christmas! They are proposed to us by Beatriz, from To Be Gourmet , and they will be the perfect breakfast or snack... or the cupcakes that everyone will savor over the long after-meals on family holidays.

At Christmas we not only do special lunches and dinners, sometimes also breakfasts, like when we have guests, or snacks, like on Three Kings Eve. Nordic Ware pans are always a fantastic option to present a cake in a more festive or elegant way without having to worry about making complicated sweets to surprise.

The mini anniversary bundt pan is fantastic for bringing an assortment of small bundts to the table on those occasions when we want to show off something homemade and attractive looking.

With the measurements that I give you below, we get 6 units.

Ingredients

• 230g of flour
• 50ml brandy or cognac
• 225 butter
• 200g of sugar
• 3 eggs L and a yolk
• 100 g of peeled and chopped walnuts
• 60g of raisins
• 1 tablespoon chemical yeast
• Salt
• Icing sugar and currants to garnish

NOTE : The same quantities will serve to make 6 mini-bundts with the mini-heritage mold or you can also make 6 mini-baskets with the shortcake basket mold , and place the decoration on top for a nice finish.

Preparation

1. First we beat the butter at room temperature with the sugar until pale.
2. Then add the eggs one by one and beat each time until integrated.
3. Add the liquor and beat again.
4. Sift the flour and mix it with the yeast. Add it to the previous mixture little by little while stirring.
5. Lightly moisten the chopped walnuts and raisins and coat them with a little flour. We can do it by pouring it into a cup, putting the nuts and raisins inside and stirring with a teaspoon. We do it so that they remain evenly distributed in the dough and do not go to the bottom of the mold.
6. Preheat the oven to 180º, grease our Nordic Ware mini bundt pan (do it with butter or release spray , we do not recommend doing it with oil because if there are any leftovers it will cause the dough to stick in future baking) and distribute the dough among them.
7. We put in the oven and leave it for about 45 minutes, or until the needle comes out clean. When we take it out, we let it cool for 10 minutes before unmolding.
8. We can decorate them by sprinkling icing sugar over them with the help of a mesh strainer and garnishing them with currants.

Nordic Ware mini-anniversary mold

I don't know if because I filled the molds a lot, or because of the effect of the oven temperature that I lowered halfway through the process, I have some ideal bundts with a kind of lack that gives them a more homemade and different look. In either case, removing them from the mold is very easy and the result is always spectacular. A recipe to show off this Christmas!