Chocolate, Cherry and Orange Miniature Bundt Pound Cakes

  • Active Time 25m
  • Total Time 1h 20m

Makes about 10

ingredients

  • For Miniature Bundt Pound Cakes:
  • 2 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup dried tart cherries
  • 1/3 cup Grand Marnier or other orange liqueur or orange juice
  • 2 teaspoons grated orange peel
  • 1 cup miniature semisweet chocolate chips
  • For Chocolate-Orange Glaze Topping:
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 tablespoons dark corn syrup
  • 5 tablespoons frounceen orange juice concentrate, thawed

directions

FOR POUND CAKES:

Position a rack in the center of the oven and preheat to 325 degrees F. Generously butter and flour 10 miniature Bundt cake pans (about 1-cup capacity each). Sift the flour and salt into a medium bowl. Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add the sugar and beat until well blended, 3 to 4 minutes. Add the eggs 1 at a time, beating until well blended after each addition. Beat in the vanilla. Beat in the flour mixture alternately with the whipping cream in 3 additions each until blended.

Combine the dried cherries, Grand Marnier and orange peel in a small bowl. Let stand 30

minutes. Stir the cherry mixture and the chocolate chips into the pound cake batter. Divide the mixture among the prepared Bundt pans (about scant 3/4 cup batter for each). Bake until a tester inserted near the center comes out clean, 38 to 40 minutes. Cool on a rack in the pans for 15 minutes. Cut around the sides of the pan to loosen the cakes. Turn out onto a rack and cool completely.

FOR CHOCOLATE-ORANGE GLAZE TOPPING:

Stir the chocolate, butter and corn syrup in a heavy, small saucepan over low heat until melted and smooth. Add the orange juice concentrate and whisk to blend well. Let cool until the mixture thickens and falls in heavy ribbons from the spoon. Spoon or drizzle over the Bundt cakes. Let stand until the chocolate is set. Store in an airtight container at room temperature up to 1 day.

Recipe created exclusively for Cooking.com by Margaret Cederberg.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4282

nutrition information per serving

887 calories; 46g total fat; 222mg cholesterol; 184mg sodium; 116g carbohydrates; 3g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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