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Spice Cake with a Spice Glaze and Pear Ginger Rosemary Jam

Simple, easy and flavorful, these moist mini spice Bundt cakes are an elegant dessert, especially when finished with a warm spice glaze and topped with a homemade Pear Ginger Rosemary Jam.
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Servings: 8 mini Bundt cakes
Ingredients Equipment Method

Ingredients
  

Pear Ginger Rosemary Jam
  • 3 Bartlett Pears
  • 1½ tbsp ginger puree
  • 1 cup sugar
  • ⅓ cup honey
  • 1 tsp fresh lemon peel
  • 1½ tbsp fresh lemon juice
  • 1 tsp fresh Rosemary, fining chopped
Spice Bundt Cake
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp each of allspice, ground cloves and nutmeg
  • ½ cup butter, softened to room temperature
  • ¾ cup sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 3 large eggs, room temperature
  • 1⅓ cup buttermilk

Equipment

  • Mini Bundt Cake Pan

Method
 

Pear Ginger Rosemary Jam
  1. Core and peel pears, then finely chop.
    In a large heavy saucepan, combine pears, ginger puree, sugars, honey, lemon peel and lemon juice.
    Bring to boiling, stirring until sugars are dissolved. Stir in the rosemary.
    Simmer, uncovered for 25 minutes. Remove from heat and allow to cool completely.
Spice Bundt Cake
  1. Preheat oven to 350°F. Grease and flour 3-6 inch round cake pans. Set aside.
    In a medium size bowl whisk the flour, baking powder, baking soda, salt, and all the spices. Set aside.
    Add the butter, brown sugar, granulated sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add the eggs. Mix until well combined, about 1-2 minutes.
    Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients.
    Once all of the dry ingredients have been added, mix on low speed until JUST combined!
    Divide the batter evenly into the mini Bundt cake pan. Bake for 20-22 minutes.
    Remove from the oven and allow the cake to cool in the pans for 10 minutes.
    After 10 minutes, turn the cakes out onto a wire rack to cool.
    When ready to serve glaze the cakes with the Warm Spice Glaze and top with the Pear Ginger Rosemary Jam.
    Note: This is also delicious with an additional dollop of homemade Whipping Cream.