Individual Spiced Cranberry Nut Bundt Cakes
These individual cakes are packed with plant protein from the nuts and fiber and B vitamins from the semolina.
If you're pressed for time, use homemade pie dough insted of homemade.
- For the cakes
- 4 Pecan (chopped)
- 0.333 cup dried Cranberry
- 0.333 cup ground Hazelnuts
- 1 tablespoon plain flour
- 1 tablespoon Corn starch
- ½ teaspoon Baking powder
- 1 pinch ground cinnamon
- 1 teaspoon Mixed spice (i.e. nutmeg, mace, ginger)
- 1 pinch salt
- 1 pinch grated Orange zest
- ⅔ cup powdered sugar
- 0.333 cup butter (softened)
- 1 egg yolk
- 1 egg
- For the decoration
- powdered sugar (for dusting)
Heat the oven to 350°F. Butter 3 small Bundt pans and sprinkle with breadcrumbs, tilting the pans to lightly coat the inside completely then tap gently to remove any excess.
Mix together the pecans, cranberries, hazelnuts, flour, cornstarch, baking powder, spices, salt, and orange zest.
Sift the powdered sugar into a mixing bowl and beat with the butter until fluffy. Stir in the egg yolk and whole egg.
Put into the pans and bake for about 20 minutes, testing with a skewer inserted into the cakes; it should come out clean.
Cool in the pans on a wire rack for 10 minutes, then remove and cool the cakes on a wire rack.
Sift a little powdered sugar over the cakes just before serving.