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Mini Pear Bundt Cakes

Ingredients

  • 225g unsalted butter, softened
  • 225g Selati Muscovado sugar
  • 4 large eggs
  • 225g cake flour, sifted
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 ripe pears, peeled and chopped

For the glaze:

  • 2 cups Selati icing snow, sifted
  • 1 tsp ground cinnamon
  • About ¼ cup Milk

Instructions

  1. Preheat oven to 160 C

  2. Grease 6 mini Bundt tins.

  3. Cream butter and sugar until light and fluffy.

  4. Beat in eggs, one at a time.

  5. Sift together flour, baking powder and cinnamon then add to the wet ingredients.

  6. Spoon batter into the tins then bake for about 30 minutes or until a skewer inserted comes out clean.

  7. Remove from the tin and leave cakes to cool completely.

  8. For the glaze, place icing sugar and cinnamon into a bowl, then slowly mix in enough milk until the mixture reaches the correct consistency.

  9. Drizzle glaze over the cooled cakes. 

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