Four Citrus Mini Bundt® Cakes
I have a secret addiction. Okay, maybe not so secret. I cannot get enough citrus fruits. Honestly, I could eat them for breakfast, lunch and dinner and still want more.SEE THE RECIPE
I have a secret addiction. Okay, maybe not so secret. I cannot get enough citrus fruits. Honestly, I could eat them for breakfast, lunch and dinner and still want more. During the winter, we go through cases of grapefruit. You read that right – CASES. There’s something so bright and refreshing about the smell of citrus oil when you cut into a piece of fruit. And don’t get me started on limes – margaritas, anyone? Lemon is my go-to way to add a bright flavor to my water in the morning. And oranges are always in our fridge to add some fruit to my son’s meals.
So when I saw a new Bundt® pan at the NordicWare company store here in Minnesota, I had an idea. How fun would it be to make mini citrus cakes? Perfect for spring get-togethers, am I right? I’m absolutely in love with these little treats. Perfect single-serve cakes will please even the most discerning citrus lover (I would know).
As I mentioned before, you’ll need to pick up this adorable mini Bundt® pan. NordicWare also sells some other fabulous designs, which will work just fine (as long as they are about the same size as this one). However, if you don’t have one of these pans, the recipe can also be made in a regular 12-cup pan.
My favorite part of these cakes is the grapefruit glaze. When the cakes come out of the oven, prick them with a fork while they’re still warm, and pour half of the glaze over the cakes so they absorb some of that perfectly sweet (but not too sweet) glaze.
Then, pop the cakes out of the baking pan, and pour the second half over the tops of the cakes. It forms a sticky and sweet coating that perfectly glazes every nook and cranny.
I can write all I want about the glaze, but the pictures speak for themselves, don’t they?
They’re not just cakes, they’re a work of art.
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