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Mini Pear Bundt Cakes
- 225g unsalted butter, softened
- 225g Selati Muscovado sugar
- 4 large eggs
- 225g cake flour, sifted
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 ripe pears, peeled and chopped
For the glaze:
- 2 cups Selati icing snow, sifted
- 1 tsp ground cinnamon
- About ¼ cup Milk
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Preheat oven to 160 C
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Grease 6 mini Bundt tins.
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Cream butter and sugar until light and fluffy.
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Beat in eggs, one at a time.
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Sift together flour, baking powder and cinnamon then add to the wet ingredients.
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Spoon batter into the tins then bake for about 30 minutes or until a skewer inserted comes out clean.
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Remove from the tin and leave cakes to cool completely.
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For the glaze, place icing sugar and cinnamon into a bowl, then slowly mix in enough milk until the mixture reaches the correct consistency.
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Drizzle glaze over the cooled cakes.