-
Preheat the oven to 350 F.
-
Thoroughly grease (I use a nonstick spray) your bundtlette pan--my recipe made 6 bundtlettes and 2 mini loafs. Set aside.
-
Whisk together the flour, baking soda and powder, cinnamon, nutmeg and salt. Set aside.
-
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.
-
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.
-
Beat in the pumpkin.
-
Alternate adding the flour mixture and the sherry, in 3 and 2 additions respectively, beginning and ending with the flour mixture.
-
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.
-
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.
-
Let cool for 5-7 minutes in the pan, and then turn out onto cooling racks.
-
When the cakes are cool, whisk together the glaze (drizzle) ingredients. Drizzle over the cooled cakes.