Pumpkin Cranberry Tea Cakes are fantastic! These drool-worthy Tea Cakes include a delightfully spiced pumpkin batter with cranberries. Then they're iced with a cinnamon-flavored icing. Excellent dessert for Fall, holiday or Christmas baking. Be prepared: you're going to want seconds!
1 zip lock bag WITHOUT the "stand and fill" bottom
2 wire cooling racks
Ingredients
TEA CAKES:
2cupscake flour
3.9oz. boxcheesecake pudding mix
1cupgranulated sugar
1/2cuplight brown sugarpacked
1tsp.baking powder
1tsp.baking soda
1/2tsp.sea salt
2tsp.ground cinnamon
1/4tsp.ground nutmeg
1/4tsp.ground cloves
15oz. canpumpkin
2largeeggs
1/2cupunsalted buttermelted (1 stick)
1tbsp.half-and-half
1tsp.vanilla extract
2cupscranberries
1/2cupgranulated sugar
ICING:
2cupspowdered sugar
1tsp.pumpkin pie spice
1tsp.vanilla extract
2 to 3tbsp.wateror half-and-half
Instructions
TEA CAKES:
Preheat oven to 350°.
Combine cranberries with ½ cup granulated sugar in a small mixing bowl.
Set aside.
Combine flour, cheesecake pudding mix, sugars, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large mixing bowl until well mixed.
Set aside.
Melt butter in mixing bowl.
Add pumpkin, half-and-half cream, eggs and vanilla and whisk until well combined.
Add pumpkin mixture to flour mixture along with cranberries.
Stir well to combine.
Grease and flour 20-tin miniature Bundt pan.
Spoon pumpkin mixture into tins until about two-thirds full.
Bake at 350° for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cool Bundt pan on wire rack.
Once cool, use a knife to gently extract tea cakes from tins.
Transfer Tea Cakes to a wire rack.
Ice with icing.
ICING:
Combine ingredients and drizzle over top of individual tea cakes.
Notes
NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one Bundt pan rack at a time.NOTE: You can also spoon the icing into a zip-lock bag, without the "stand and fill" bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.NOTE: These Tea Cakes are a little fragile. Gently use a butter knife around the outside border of the Bundt pan tins and lift Tea Cakes out of pan. NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.