Peach Cordial Mini Bundt Cakes | Midwest Living
More
Close

Peach Cordial Mini Bundt Cakes

Recipe finder

Peach Cordial Mini Bundt Cakes

5
Login to rate this recipe.
  • Makes: 6 to 8 servings
  • Yield: 3 3/4 cups batter, 1/2 cup syrup, 1 cup glaze
  • Prep 35 mins
  • Bake 18 mins to 25 mins
  • Cool 1 hr

Login to save this recipe

A childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe, which was a finalist in our 2012 Best of the Midwest Recipe Contest. The cakes are very moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).

Ingredients

  • 1/2 cup peach nectar
  • 1/2 cup rum
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup boiling water
  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, melted

Directions

  1. Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside.
  2. In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
  3. Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
  4. Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
  5. Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
  6. For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.

Nutrition Facts

(Peach Cordial Mini Bundt Cakes)

Servings Per Recipe 6, iron (mg) 2, calcium (mg) 110, Mark as Free Exchange () 0, sugar (g) 84, pro. (g) 6, Trans fatty acid (g) 1, fiber (g) 1, carb. (g) 103, Polyunsaturated fat (g) 2, sat. fat (g) 20, Monosaturated fat (g) 9, Fat, total (g) 33, chol. (mg) 143, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 784, sodium (mg) 555, Potassium (mg) 77, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 66, vit. A (IU) 1090, vit. C (mg) 1, Thiamin (mg) 0

Comments (1)

lawrencetim4261 wrote:
Use 3 cups of powered sugar in the glaze and thin to proper thickness with a little peach nectar.

Add Your Comment