Chef demonstrates how to make mini holiday bundt cakes
BURLINGTON, Vt. (WCAX) - We have you covered for some sweet treats to celebrate your New Year’s Day.
If your New Year’s resolution is to do some more baking, check out this mini pumpkin bunt cake recipe.
Alexandra Montgomery spoke with Jeremy Ratta, the senior culinary director at The Residence at Otter Creek.
Ratta says these are a better alternative with the pandemic so each person has something individualized instead of having to share one dessert.
Makes 8 – 10 using mini-bundt cake pans, or two dozen using cupcake pans
3 ¼ cups sugar
2 cups canola oil
32 oz. canned pumpkin
4 cups flour
1 ¼ tbsp. baking powder
1 ¼ tbsp. cinnamon
¾ tbsp. salt
¾ tbsp. baking soda
Beat eggs, sugar, oil and pumpkin in mixer until combined.
Separately, combine the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the wet ingredients and mix until well combined.
Pour into mini-bundt pans or cupcake pans, filling 2/3rds of the way up.
Bake for 25 to 35 minutes at 350 degrees, or until a cake-tester comes out cleanly.
1 cup powdered sugar
½ tsp. vanilla extract
1-2 tbsp. milk
Mix the powdered sugar, vanilla extract and milk together until smooth. Wait until the cakes are completely cooled off and spoon the icing over their tops.
Icing variation: Substitute ½ tbsp. of rum, coconut rum or boubon for some or all of the milk.
Top the cakes with toasted nuts, candied pecans, chocolate shavings or other treats to add a creative holiday touch!
Copyright 2021 WCAX. All rights reserved.