Ingredients: |
Ingredients: 1 ½ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon cocoa
1 tablespoon cinnamon
1 teaspoon ground ginger or galangal (Galangal is spicier and available at Penzey’s.)
½ teaspoon ground nutmeg
1 cup sugar
¼ cup packed brown sugar
¾ cup butter, melted and slightly cooled
2 eggs, room temperature
½ cup milk
1 teaspoon vanilla
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Directions: |
Directions:Preheat oven to 350 degrees. Prep pan with shortening and flour or baking spray.
In a medium bowl, combine flour, baking powder, salt, cocoa, and spices. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, and then add vanilla. Mix until blended. Add 1/2 of the flour, then 1/2 of the milk, then the remaining flour and milk. Add food coloring of your choice if desired at this point. Pour evenly into prepared pan. Bake 20-30 minutes or until toothpick inserted into center comes out clean. Cool for ten minutes in pan and then turn out onto rack. |
Personal
Notes: |
Personal
Notes: This recipe came with a cakelet pan I bought. The pan makes six miniature cakes shaped like skulls. They’re so much fun for Halloween! I gave them out to my neighbors and they thanked me with a note and a bag of edible “googly” eyes for a future batch. They’re delicious on their own but you can glaze or decorate them however you like. The website for the pan suggested decorating them like sugar skulls which looks really cool, but possibly beyond my artistic abilities. The pan is available on Amazon from Nordicware. Of course, you don’t have to make skulls, you can use any pan designed for small Bundt cakes or muffins.
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This recipe for Spice Bundt Mini Cakes is from