Winter Spice Cakes

Winter Spice Cakes

Make these Winter Spice Cakes in a standard Bundt pan or in individual serving-size Bundlettes.

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 hr 15 min Prep: 15 min Cook: 1 hr
Serves: 16 Save

Ingredients (19)


  • 1¼ cup Vegetable Oil
  • 2 cup Sugar
  • 3 Eggs
  • 3 cup All Purpose Flour
  • 1¼ tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Cardamom
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 3¼ cup Chopped Red Apple
  • 3 T Brandy
  • or 1 tsp Vanilla Extract


  • ¼ cup Butter
  • 2 T Brown Sugar
  • 6 T Sugar
  • 3 T Brandy
  • or 1 tsp Vanilla Extract
  • 2 T Heavy Cream
  • 1 cup 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.