Cardamom Mini Bunt Cake

Cardamom Mini Bunt Cakes



Found these old jello molds at an antique store.I fell in love with them.

 It took me a few days to look for a recipe.Came across this one and thought I could use my jello molds for it.

 http://www.swapnascuisine.com/2013/10/orange-cardamom-bundt-cake.html

Orange Cardamom Bundt Cake

 

Yield: 24 servings (serving size:1 mini cake)

Ingredients

Cake:

Cooking spray or oil

3 cups plus 1 tablespoon all-purpose flour

2 cups sugar

1 tablespoon baking powder

2 teaspoons ground cardamom

½teaspoon ground cinnamon

⅓teaspoon salt

¾ cup fresh orange juice

⅔ cup vegetable oil 

1 tablespoon grated orange rind

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

3 large eggs

Glaze:

1 cup powdered sugar

4½ teaspoons fresh orange juice

½ teaspoon fresh lemon juice

Directions:

• Preheat oven to 350°F.
• To prepare cake, coat mini jello molds with oil, dust with 1 tablespoon flour. Set aside.
  
   My 8 year old helping oil the molds!
  
  
  
  
  
• Combine flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl.
  
  
  
  
    Beat eggs, orange juice, vegetable oil, orange rind, lemon rind,and  vanilla with a mixer at low speed until well combined, scraping sides of bowl occasionally.
  
  
  
  
  
  
  
  
   Add flour mixture
  
  
  
  
  
  
  
  
  
  
  
  
• Pour batter into prepared mini jello molds, spreading evenly.
  
  
  
  
  Bake at 350°F / 180°C for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan.
  
  
  
  
  
  
  
• To prepare glaze: mix powder sugar, orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.