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  3. Mini Maple Pecan Bundt Cakes

Mini Maple Pecan Bundt Cakes

These fluffy lightly spiced little cakes are filled with maple syrup and toasted pecans and topped with a delicious sticky glaze. We have added a little bourbon, but you can leave that out. 

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product QuickMix Go - Storm Blue HMP40.000GY QuickMix Go - Storm Blue HMP40.000GY
HMP40.000GY

Ingredients

Servings: 12
Makes: 1
For the cakes
130 g unsalted butter, softened, cubed
200 g golden caster sugar
2  eggs
180 g milk
230 g plain flour
2 tsp baking powder
0.5 tsp ground ginger
1 pinch ground cloves
60 g maple syrup
1 tsp vanilla extract
2 Tbsp bourbon, optional
1 tsp salt
70 g toasted pecans, chopped

For the glaze
225 g light brown sugar
3 Tbsp maple syrup
4 Tbsp double cream
40 g unsalted butter
1 tsp vanilla extract

To decorate
1  apple, cored, finely sliced


Utensils

Beaters

Instructions

STEP 1/3

Making the cakes
Preheat the oven to 180ºC.
Grease mini bundt tin.
Fit the Beaters.
Add butter and golden caster sugar into a mixing bowl.
Mix for 2 minutes on speed Min, until pale and softened.
Add eggs, milk, flour, baking powder, ginger, ground cloves, maple syrup, vanilla extract, bourbon and salt.
Mix for 30 seconds on speed Min, until combined.
Then add pecans.
Mix for 15 seconds on speed Min.
Spoon the batter into the tin, filling each hole about ¾ full.
Bake for 15 minutes at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 10 minutes.
Turn out on a wire rack and let cool completely.

STEP 2/3

Making the glaze
Add light brown sugar, maple syrup, double cream, butter and vanilla into a saucepan.
Heat on a medium-high heat, stirring occasionally, until boiling.
Remove from the heat and let cool slightly.
Spoon the glaze over the cakes.

STEP 3/3

To decorate
Add three apple slices in a fan onto each cake.

 

Serve.

  1. Back to homepage
  2. Recipes
  3. Mini Maple Pecan Bundt Cakes

Mini Maple Pecan Bundt Cakes

These fluffy lightly spiced little cakes are filled with maple syrup and toasted pecans and topped with a delicious sticky glaze. We have added a little bourbon, but you can leave that out. 

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kenwood
lorem ipsum
Servings:12
Makes:1

Ingredients

For the cakes
130 g unsalted butter, softened, cubed
200 g golden caster sugar
2  eggs
180 g milk
230 g plain flour
2 tsp baking powder
0.5 tsp ground ginger
1 pinch ground cloves
60 g maple syrup
1 tsp vanilla extract
2 Tbsp bourbon, optional
1 tsp salt
70 g toasted pecans, chopped

For the glaze
225 g light brown sugar
3 Tbsp maple syrup
4 Tbsp double cream
40 g unsalted butter
1 tsp vanilla extract

To decorate
1  apple, cored, finely sliced

Utensils

Beaters

This recipe is prepared with: lorem ipsum HMP40.000GY
lorem ipsum HMP40.000RD

Instructions

STEP 1/3

Making the cakes
Preheat the oven to 180ºC.
Grease mini bundt tin.
Fit the Beaters.
Add butter and golden caster sugar into a mixing bowl.
Mix for 2 minutes on speed Min, until pale and softened.
Add eggs, milk, flour, baking powder, ginger, ground cloves, maple syrup, vanilla extract, bourbon and salt.
Mix for 30 seconds on speed Min, until combined.
Then add pecans.
Mix for 15 seconds on speed Min.
Spoon the batter into the tin, filling each hole about ¾ full.
Bake for 15 minutes at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool in the tin for 10 minutes.
Turn out on a wire rack and let cool completely.

STEP 2/3

Making the glaze
Add light brown sugar, maple syrup, double cream, butter and vanilla into a saucepan.
Heat on a medium-high heat, stirring occasionally, until boiling.
Remove from the heat and let cool slightly.
Spoon the glaze over the cakes.

STEP 3/3

To decorate
Add three apple slices in a fan onto each cake.

 

Serve.

Notes