The staple taste of Autumn, these mini bundt cakes are a warming pumpkin treat in the colder months with a sweet glaze and soft cake texture to brighten up even the gloomiest of afternoons.
Preheat your oven to 180°C (350°F). Grease and flour a mini Bundt cake pan or muffin tin.
In a medium bowl, whisk together the self-raising flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and Tate & Lyle golden caster sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the pumpkin puree, milk, and vanilla extract, and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Spoon the batter into the prepared mini Bundt cake pan or muffin tin, filling each cavity about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In the meantime, prepare the glaze by whisking together the icing sugar and milk until smooth and pourable consistency. Adjust the milk or icing sugar as needed to achieve your desired consistency.
Once the cakes are completely cooled, drizzle the glaze over the top of each cake. Allow the glaze to set before serving.
Ingredients – 14 items
For the cakes
Self raising flour
Fairtrade Tate & Lyle Golden Caster Sugar
For the glaze
Fairtrade Tate & Lyle Icing Sugar
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