I couldn’t resist using these molds this weekend. They looked like little snowflakes when I bought them but when the cakes are unmolded and covered with confectioner’s sugar they resemble snow-covered castles in the winter forest.
I hope everyone is having a joyous holiday season. Thank you for visiting this little page, for all the lovely comments, and for understanding when I’m a little tardy in responding – please don’t think I’m ever less than thrilled to find another baking aficionado out there!
Have a wonderful new year – I’ll be back in January, sharing some of my favorite baking books from 2006 and some of the baking-related Christmas gifts I received!
Apple Spice Cakes
adapted from Gale Gand’s Just a Bite
makes about 6 1-cup mini bundt cakes
1 teaspoon cinnamon
1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Preheat oven to 350 degrees F. Peel and cut the apples into 1/2 inch cubes. Toss the pieces in a bowl with the cinnamon.
Beat the eggs and sugar in a mixer with the whisk attachment until fluffy. While the mixer is running, add in the oil and vanilla.
While mixer is going, combine the flour, salt, baking soda, cloves, and allspice in a bowl. Add the dry mixture into the batter and continue mixing until combined.
Stir in the apples, distributing evenly.
Spoon batter evenly into bundt pan molds. Bake about 35-40 minutes, until the center is dry and springs back to the touch.
Cool on a wire rack in the molds before turning out. Dust with confectioner’s sugar before serving.