Mini Cakes with Lemon Glaze
In the bowl of an electric mixer, beat the butter and sugar until creamy. Stir in the flour, baking powder, nuts, cocoa and spices, cover and refrigerate 1 hour.
Preheat the oven to 180°C (approximately 350°F). Butter small bundt pans.
Press a thin layer of dough into the pan and bake on the middle rack of the oven until a toothpick inserted int he center of a cake comes out clean, about 15 minutes.
Cool briefly in the pans, then unmold and cool on a wire rack.
In a bowl, mix the powdered sugar with the lemon juice until of a spreading consistency. Coat the cakes with the lemon glaze and let dry.