Winter Spice Cakes

Mark Boughton
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 60 mins

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

Nutritional Info *per serving

  • Glycemic Load 21
  • Calories 430
  • Fat 22g
  • Saturated Fat 4g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 5g
  • Cholesterol 45mg
  • Sodium 190mg
  • Potassium 75mg
  • Carbohydrate 53g
  • Fiber 1g
  • Sugars 34g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 8%