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Festive Spiced Orange Mini Bundt Cakes

Tender mini bundt cakes flavored with orange zest, warm spices, and finished with a sweet citrus glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 eggs large
  • 1 tbsp orange zest
  • 0.75 cup fresh orange juice
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Orange Glaze
  • 1.5 cups powdered sugar
  • 2-3 tbsp fresh orange juice
  • 0.5 tsp orange zest

Equipment

  • Mixing bowls
  • Mini Bundt pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a mini Bundt pan well.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, beat butter and sugars until light and fluffy. Add eggs, zest, and vanilla.
  4. Alternate adding dry ingredients and orange juice/buttermilk mixture to the batter until combined.
  5. Fill mini Bundt cavities ¾ full and bake 18–22 minutes.
  6. Cool slightly, then turn out onto rack to cool completely.
  7. Whisk glaze ingredients and drizzle over cooled cakes.

Notes

For best flavor, use fresh oranges for both zest and juice.