To get perfect edges with the mini bundts, generously grease the pan with butter then dust it with sugar or flour. Tap out the excess before pouring in the batter. This method ensures the cakes release easily when turned out
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 8-10 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 229 |
| Fat | 9g |
| Saturates | 5g |
| Protein | 3g |
| Carbs | 33g |
| Sugars | 20g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 125ml x 6 mini Bundt tin well with butter and a sprinkle of sugar.
In a medium-sized bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract. Pour one-third of the buttermilk followed by one-third of the dry ingredients into the wet mixture. Continue alternating with the buttermilk until you have combined everything. Mix until just combined. Divide the batter evenly among the prepared mini bundt moulds.
Bake for approx. 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pan for 1 hour before transferring them to a wire rack to cool completely.
Meanwhile, make the glaze by combining the the icing sugar and enough lemon juice until it takes on a pouring consistency. You can add more water to ensure it’s the correct consistency.
Once the mini bundts are completely cool, generously drizzle over the glaze, letting it drip down the sides. Top each cake with the fresh redcurrants for a festive touch.
