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Mini Pumpkin Bundtlettes made with Sherry--delicious and unique!

Sherried Pumpkin Bundtlettes

Closely adapted from Denice Vilven, Mellow Roast General Foods
Course Dessert
Cuisine Cakes
Author TheSpicedLife

Ingredients

For cake:

  • 1 1/2 cups (200 g) white whole wheat flour
  • 1 t baking soda
  • 1/4 t baking powder (double acting)
  • 1 t cinnamon
  • 1/2 t freshly ground nutmeg
  • 1/2 t salt
  • 1/3 cup (76 g) unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/2 cup honey
  • 1 t vanilla
  • 2 eggs
  • 1 cup cooked and mashed pumpkin (canned is fine)
  • 1/3 cup Spanish sherry, plus more for drizzle

For drizzle:

  • 2 T Spanish sherry
  • 1-2 cups sifted powdered sugar (I prefer a less sweet transparent glaze; use more sugar for a visible glaze)

Instructions

  1. Preheat the oven to 350 F.
  2. Thoroughly grease (I use a nonstick spray) your bundtlette pan--my recipe made 6 bundtlettes and 2 mini loafs. Set aside.
  3. Whisk together the flour, baking soda and powder, cinnamon, nutmeg and salt. Set aside.
  4. Cream the butter, and then add the sugar and beat until fluffy. Scrape down the sides and bottom of the bowl. Add the honey and beat to incorporate.
  5. Continuing to scrape the sides and bottom of the bowl as needed, add the eggs one at a time, beating to incorporate after each one. Beat in the vanilla.
  6. Beat in the pumpkin.
  7. Alternate adding the flour mixture and the sherry, in 3 and 2 additions respectively, beginning and ending with the flour mixture.
  8. Scrape the batter into the prepared pan(s). Do not fill it quite to the top, aim for between 3/4 and 4/5 full.
  9. Bake for 20-30 minutes--how long will depend on the size of your pans. When the top looks a bit darker and drier, test for doneness by inserting a cake tester into the center of the cake. It should come out clean or with only a few crumbs attached. The cake will also start to pull away from the sides of the pan.
  10. Let cool for 5-7 minutes in the pan, and then turn out onto cooling racks.
  11. When the cakes are cool, whisk together the glaze (drizzle) ingredients. Drizzle over the cooled cakes.