A few weeks ago I posted this picture on facebook of this elf on the shelf my daughter was gifted asking for name suggestions. My Aunt Debbie, the gifter, suggested Sweetie Pie. I was smitten. I am one for nostalgia and so my elf will be called Sweetie Pie.
|Sweetie Pie the Elf|
These mini bundt spice cakes are the first thing I've baked this Christmas. I used my Nordic Ware Garland Mini-Bundt Cake Pan, 54724 (Google Affiliate Ad). I made them for some very special company my husband's Aunt Sissy & Uncle Ed.
|Our trip in 2009 visiting Aunt Sissy & Uncle Ed in NJ&NYC|
Christmas Spice Cake
2& 1/2 cups of blanched almond flour ( I use Honeyville)
1/2 tsp of sea salt
1/2 tsp baking soda
2 tsp of cinnamon
1/4 tsp of allspice
1/4 tsp of nutmeg ( I freshly grate mine)
1/4 tsp of ground cloves
1/4 tsp of ground ginger
1/4 cup of almond oil I use (Spectrum Naturals 19119 Sweet Refined Almond Oil)
3 beaten eggs
1/4 cup of Plantation 33094 Blackstrap Molasses
1/4 cup of honey
1 tsp of vanilla extract
Preheat oven to 350 degrees. Oil mini bundt pans well and for every time you add fresh batter. Whisk together the almond flour through ginger in large bowl. In a separate bowl, with a hand mixer or stand mixer, beat together the oil and eggs. Next beat in honey, molasses,and vanilla. Add the dry ingredients to the wet a little at a time beating with mixer between adding the flour. Fill bundt molds 3/4 the way full and bake for 10 minutes or until a tooth pic in the middle of cake comes out clean. Cool. Then carefully remove cakes and place onto a wire cooling rack. When cakes are completely cooled sprinkle clean powdered sugar on top. These will keep stored tightly in a an air tight container nestled between sheets of wax paper for a few days. The longer these little cakes sit the more vibrant the spices become; you can almost taste Christmas.
Stay strong and carry on,