Monday, September 26, 2011

Baby Bundts - Recipe Blitz

Aren't these sweet?  They would dress up any holiday table. You can use a fruit of choice if cherries are not your favorites.


Cherry Baby Bundts
Ingredients:
1-1/2 cups coarsely chopped fresh pitted sweet cherries
3/4 cup Canola oil
1-3/4 cups sugar
3 eggs
2 teaspoons grated lemon zest
1-1/2 teaspoons pure vanilla extract
2-1/2 cups gluten free mixture
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups Rice Dream

Method:
Pat cherries dry with paper towels; set aside.
In a large bowl, cream oil and sugar until light and fluffy.
Add eggs, one at a time. Beat well after each addition.
Add lemon peel and vanilla. Mix in.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
•Pour into a greased mini bundt pans. I made 6 of these with enough for another leftover.
Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
I did not use topping but if you would like to, the following goes well with these.
•For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency.
This is a Taste of Home recipe.


5 comments:

  1. Those are adorable! I need to get my hands on a baby bundt pan!

    ReplyDelete
  2. How cute! I love this and the cherry bundt recipe all the way! Have to look for the pans.

    ReplyDelete
  3. Aren't those adorable? I think I saw that bundt pan in Williams Sonoma, didn't I?
    Yummy on the cherries...love them!

    ReplyDelete
  4. Oh, these are beautiful little Bundts!!! I think I need to go shopping :)

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.