Mini Christmas bundt cakes

These mini-cakes with a touch of brandy, walnuts and raisins will be a hit this Christmas! They're suggested by Beatriz, from To Be Gourmet, and will be the perfect breakfast or afternoon snack... or the little cakes everyone will enjoy during the long holiday family lunches.

At Christmas we not only have special lunches and dinners, sometimes we also have breakfasts, like when we have guests, or snacks, like on the eve of Epiphany. The Nordic Ware molds 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 impress.

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

With the measurements I give below you get 6 units.

Ingredients

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

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

Preparation

1. First we beat the butter at room temperature with the sugar until it whitens.
2. Next we add the eggs one by one and beat each time until incorporated.
3. We add the liquor and beat again.
4. We sift the flour and mix it with the baking powder. We add it to the previous mixture little by little while stirring.
5. Lightly moisten the chopped walnuts and the raisins and coat them with a little flour. We can do this by putting the flour in a cup, adding the walnuts and raisins and stirring with a little spoon. We do this so they stay evenly distributed in the batter and don't sink to the bottom of the pan.
6. Preheat the oven to 180º, grease our Nordic Ware mini bundt pan (do it with butter or with a release spray, we don't recommend using oil because if residue remains it will make the batter stick in future bakes) and divide the batter among them.
7. Put in the oven and leave for about 45 minutes, or until a skewer comes out clean. When we take them out, let them cool for 10 minutes before unmolding.
8. We can decorate them by sprinkling icing sugar over them using a fine-mesh sieve and decorating them with currants.

Nordic Ware mini-anniversary pan

I don't know if it was because I filled the molds a lot, or because of the oven temperature which I lowered halfway through the process, but I ended up with ideal bundts with a kind of imperfection that gives them a more homemade and different look. In any case, unmolding them is very easy and the result is always spectacular. A recipe to show off this Christmas!