Chew on This: Pistachio Rum Mini Bundt Cakes

Pistachio Chewy Bite Mini Rum Cakes

In one of those epic which-ice-cream-to-buy battle of the minds, a friend recently called me an “old man” for wanting to choose pistachio. Is this warranted? I mean, I know it’s not chocolate chip cookie dough, but it’s not rum raisin either. So maybe pistachio isn’t the most cutting-edge of all dessert flavors, but it’s freaking delicious. I was stoked to discover this new recipe from Heather Goldberg and Jenny Engel of Spork Foods, who combine the nuttiest of nuts with lots of wintry spices, yes, a little bit of rum, but yay, no raisins, for what they call Pistachio Chewy Bites. Yes, please.

Mini Pistachio Chewy Bite Rum Bundt Cakes

Yields 12 personal bundt cakes

3/4 cup un-sweetened almond milk plus 1 teaspoon apple cider vinegar
1 3/4 cups organic un-bleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup evaporated cane sugar
1 tablespoon organic black strap molasses
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract
1/4 cup rum
1/4 cup neutral tasting oil (Safflower)
1/3 cup finely ground pistachios
3 Setton Farms Pistachio Chewy Bites
1/2 cup organic powdered sugar
2 teaspoons un-sweetened almond milk

Preheat oven to 350°.

In a measuring cup, add almond and apple cider vinegar and set aside to curdle, about 1-2 minutes.

To a large mixing bowl, add flour, cinnamon, allspice, baking powder, sea salt and sugar and whisk until uniform. Add molasses, ginger, vanilla extract, rum, oil and curdled almond milk mixture. Whisk until smooth and uniform.

Grease mini bundt pan with cooking spray and sprinkle ground pistachios into each section. Tap to shake and evenly disperse pistachios in each section coating lining of each mini bundt cake.

Dice Setton Farms Pistachio Chewy Bites into small pieces and place a few in each bundt cake section. Pour about 1/3 cup batter into each bundt cake. Place in oven.

Meanwhile, whisk powdered sugar and almond milk until smooth, for icing.

Bake for 23-25 minutes or until toothpick comes out clean. Cool completely and drizzle each cake with icing.

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