Double-Apple Mini Bundt Cakes

By Jahel

Ingredients

• 2 c flour
• 2 t baking powder
• 1/2 t baking soda
• 1/2 T cinnamon
• 1/4 t salt
• 1/4 t nutmeg
• 1/4 t ginger
• 10 T unsalted butter, softened
• 1-1/2 c sugar
• 2 eggs
• 1 c apple butter, spiced or regular
• 2 medium apples, peeled, cored and grated
• 1 cup pecans or walnuts, chopped
• 1/2 c plump raisins (if necessary, place in bowl and cover with hot tap water; let soak 5 minutes, drain and pat dry)
• 2/3 c powdered sugar
• 4-6 t fresh orange or lemon juice

Details

Servings 12
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Put rack in center of oven and preheat to 350. Grease 12 mini fluted tube pans with cooking spray, flour pans and tap out excess.
In medium bowl whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger and set aside.
In large bowl beat butter and sugar on medium for 3 minutes or until smooth, thick and pale, scraping sides. Add eggs, one at a time, beating until light and fluffy after each addition. Reduce speed to low and mix in apple butter. Don’t worry if batter curdles. Add grated apples, mixing to blend completely. Add flour mixture, mixing only until it disappears into the batter. Fold in nuts and raisins. Pour batter into prepared pans and smooth tops.
Bake 25 minutes or until toothpick comes out clean. Transfer to rack and cool completely.
In a small bowl stir together powdered sugar and a squirt or two of the juice. Add juice a little at a time, until icing falls easily from tip of spoon. Drizzle icing over tops of cakes letting it slide down in what ever pattern it makes. Set aside until icing dries (a matter of minutes). If you prefer to make this in a regular sized fluted tube pan, bake it 50-55 minutes.