Winter Spice Cakes

Kitchen 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

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.


1 1/4 cups vegetable oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups coarsely chopped, peeled and cored apples (such as Cortland, Empire or Winesap)
3 tablespoons brandy (or 1 teaspoon vanilla extract)
1/4 cup (1/2 stick) butter
2 tablespoons brown sugar
6 tablespoons granulated sugar
3 tablespoons brandy (or 1 teaspoon vanilla extract)
2 tablespoons heavy cream
Powdered sugar (optional)


  1. Preheat oven to 300F. Grease 16 (6-ounce) mini-Bundt pan cups or large muffin cups.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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