You are here: Home » Recipes » Winter Spice Cakes Winter Spice Cakes Recipe by Winchester InnKitchen Tested Yield 16 servings Prep 15 mins Cook 60 mins Make these Winter Spice Cakes in a standard Bundt pan or in individual serving-size Bundlettes. Mark Boughton PrintEmail We love these individual "Bundtlettes," but you can use a full-size Bundt pan and bake the cake at 325F for 1 hour and 15 minutes. You can also use large muffin cups or a 13 x 9-inch pan. Ingredients Cakes:1 1/4 cups vegetable oil2 cups sugar3 eggs3 cups all-purpose flour1 1/4 teaspoons ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground cardamom1 teaspoon baking soda1/2 teaspoon salt3 1/4 cups coarsely chopped, peeled and cored apples (such as Cortland, Empire or Winesap)3 tablespoons brandy (or 1 teaspoon vanilla extract)Glaze:1/4 cup (1/2 stick) butter2 tablespoons brown sugar6 tablespoons granulated sugar3 tablespoons brandy (or 1 teaspoon vanilla extract)2 tablespoons heavy cream Powdered sugar (optional) Instructions Preheat oven to 300F. Grease 16 (6-ounce) mini-Bundt pan cups or large muffin cups. Combine oil and sugar in a large mixing bowl. Beat with a wire whisk until thick and opaque. Add eggs one at a time, beating after each addition. Sift together flour, cinnamon, cloves, cardamom, baking soda and salt. Add flour mixture to egg mixture; blend well. Add apple and brandy all at once; stir until apples are evenly distributed. Pour batter into prepared pans. Bake 50 to 60 minutes, until a cake tester or wooden toothpick inserted in the middle comes out clean. Remove from oven and let cool 10 minutes before removing from pans. While cakes are baking, make glaze: Melt butter in a saucepan and stir in sugars. Add brandy and cream; stir well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat and let cool slightly. Pour glaze over warm cakes just before serving. Sprinkle with powdered sugar, if desired. Recipe courtesy of the Winchester Inn, Ashland, Ore.