Christmas mini bundt cakes

These mini-cakes with a touch of cognac, nuts and raisins will be a hit this Christmas! They are suggested by Beatriz, from To Be Gourmet , and will be the perfect breakfast or snack... or the cakes that everyone will enjoy during long family after-dinner conversations during the holidays.

At Christmas we don't just make special lunches and dinners, sometimes we also make breakfasts, like when we have guests, or snacks, like on the eve of the Epiphany. Nordic Ware moulds 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 cakes to the table on those occasions when we want to show off with something homemade and attractive looking.

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

Ingredients

• 230 g of flour
• 50 ml of brandy or cognac
• 225 butter
• 200 g of sugar
• 3 large eggs and one yolk
• 100 g of peeled and chopped walnuts
• 60 g raisins
• 1 tablespoon baking powder
• Salt
• Icing sugar and currants to decorate

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

Preparation

1. First, beat the butter at room temperature with the sugar until it turns white.
2. Next, add the eggs one by one and beat each time until combined.
3. We 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. Wet the chopped walnuts and raisins slightly and coat them with a little flour. We can do this by pouring the flour into a cup, placing the walnuts and raisins inside and stirring with a small spoon. We do this so that they are evenly distributed throughout the dough and do not sink to the bottom of the mould.
6. Preheat the oven to 180º, grease our Nordic Ware mini bundt pan (do it with butter or release spray , we do not recommend using oil because if there is any residue it will cause the dough to stick in future baking) and divide the dough between them.
7. Place in the oven for about 45 minutes, or until the needle comes out clean. When you take it out, let it cool for 10 minutes before removing it from the mould.
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 it was because I filled the moulds too much, or because of the oven temperature that I lowered halfway through the process, but I got some ideal bundt cakes with a kind of gap that gives them a more homemade and different appearance. In any case, unmoulding them is very easy and the result is always spectacular. A recipe to show off this Christmas!