What to do with leftover Christmas pudding? Well I’ve made ice cream for two years in a row and I wanted to try something a bit different.
Making muffins means you can have smaller treats, they can be frozen and you don’t have to add butter or sugar to the recipe. All positive things. The final clincher for this recipe has to be that you need no equipment. Just a bowl and your muffin tin of choice.
The flavours in this stunning cake are just so lovely. Orange and Cranberries go hand in hand and they compliment each other so beautifully. I’ve used my Nordicware double tin to make these but you can use a large bundt tin also.
I’ve topped the cake with a sweet orange glaze which just sets everything off to perfection. You can of course leave it out but I would really encourage you to make it as it’s the perfect finish!
You can keep this cake at room temperature, covered, for a day or two and it will be fine. It’s also great for keeping in the fridge, in an airtight container and will be great for 4/5 days.
If you want to get ahead, you can make the cake, let it cool completely and then wrap twice, and freeze for up to 3 months. Defrost at room temperature overnight and then glaze as per the recipe.
These Maple Glazed Gingerbread Cakes with are a delicious little bake that has all the warm, cosy feel of winter with the rich mix of wonderful spices. I have made mine in a Nordicware Heritage Bundtlette tin that holds 6. It measures 4″ across. You could also use a silicone bundt mould which would make 12 cakes. They usually measure about 2.5″ / 3″ across the top.
Silicone will take longer to bake than a metal tin so that’s worth noting. Also, you should only fill your tin about 2/3rd way up and leave them to sit in the tin for at least 10 minutes before attempting to remove them. If you follow my tips for preparing the tin, they will simply slip out!
The recipe seems to have a lot of ingredients and please don’t let that put you off. It’s mainly all the spices.