I love a good spice cake. You can add so many other ingredients and the flavor of the spices will still shine. I decided to bake up the Namaste Spice Cake Mix as directed on the package, and make mini cakes out of them. I could've done cupcakes, but when I use my donut pan and fill the wells just a bit more than I would for donuts, it creates the perfect little single-serve cake with a well in the middle to hold any fillings you want to add.
I love how spongey the cakes were once they baked up. We all know that some gluten free baked goods can be crumbly, but these were not at all. They had the perfect crumb and beautiful spice flavor. I filled them with a sweet cranberry orange filling and drizzled a glaze speckled with orange zest over the top. The flavors of cranberry and orange complement each other so well, and with the spice cake base, they are so decadent.
I will definitely be using the Spice Cake Mix as a regular ingredient in my fall and winter baking. If you would love to try Namaste Foods products, it's your lucky day! My friends at Namaste Foods are giving away a tote filled with delicious products to one lucky reader. Just enter to win in the widget below. The winner will be announced on New Year's Eve.
Mini Cranberry Orange Spice CakesCake:
- 1 box Namaste Foods Spice Cake Mix, prepared as directed on the package
- 1 cup fresh cranberries
- 3/4 cup sugar
- 1 orange, zested and juiced
- 1/2 tsp Rodelle Pumpkin Spice Extract (optional; or use vanilla extract)
- 1/2 cup powdered sugar
- 1/4 tsp Rodelle Pumpkin Spice Extract (optional; or use vanilla extract)
- 2 tsp water (more or less depending on consistency)
- orange zest
Preheat oven to 350 degrees. Spray donut pan with non-stick spray. Fill each well of the pan with 1/4 cup of the prepared spice cake batter. Bake for 15 minutes. Remove from the oven and allow to cool for about 3 minutes. Remove cakes from pan and cool completely on a wire rack. Repeat with remaining batter until gone.
While the cakes are cooling, prepare the filling. In a medium saucepan over medium heat, combine the cranberries and orange juice. Cook until the cranberries are soft, stirring frequently. Mash the whole cranberries and stir in the sugar and orange zest (reserve a bit of zest for the glaze). Once the sugar is added, bring the mixture to a boil and allow it to thicken until it is a jam-like texture. Remove from heat and stir in the pumpkin spice or vanilla extract. Set aside to cool.
For the glaze, combine the powdered sugar, extract and orange zest. Gradually add a few drops of water and stir until it reaches the consistency of a thin glaze. Place a spoonful of the cranberry mixture in the center of each cake, then drizzle the glaze over the top just before serving.
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This post was sponsored by Namaste Foods. I received products to try, and as always, all opinions expressed here are my own.