Root beer Bundt Cakes Mini
Servings: 8 Mini Bundt Cakes (4 Inches) or One 8 Inch Bundt Cake Prep: 20 minutes Cook Time: 30 minutes
For the Cake:
2 ½ cups all-purpose flour
2 cups light brown sugar
1 cup unsalted butter
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup buttermilk
3 large eggs
2 teaspoons Cook’s Pure Madagascar Vanilla Extract
2 tablespoons Cook’s Root beer Extract
For the Glaze:
6 cups sifted confectioners sugar
1 ¼ cups heavy cream
1 Tablespoon Cook’s Root beer Extract
¼ teaspoon salt
Preheat the oven to 350 degrees. Spray bundt pans with non-stick spray.
In a medium bowl lightly combine the eggs, buttermilk, and extracts.
In a large mixing bowl combine all the dry ingredients and mix on low for 20 seconds just to blend. Add the butter and mix on low speed until the ingredients look crumbly. Slowly add the wet ingredients. Increase to medium speed to develop the structure of the cake for about 2 minutes. Spoon cake batter and divide evenly between the 8 bundt pans.
Bake 25-30 minutes or until a toothpick inserted into the cakes comes out clean. Cool in pans for 10 minutes then invert onto a cooling rack.
Whisk rootbeer glaze ingredients until smooth. Drizzle glaze over the tops of the cakes. (If a more pronounced rootbeer flavor is desired, and more of the extract.)