TeaTime Special Issue – August 2019

53 Teatime Holidays

Spiced Cakelets

Makes 9

2 tablespoons unsalted butter, melted
1¼ cups cake fl our, divided
½ cup fi rmly packed dark brown sugar
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cloves
½ teaspoon kosher salt
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
2⁄3 cup mayonnaise
½ cup vegetable oil
2 large eggs, room temperature
Spiced Glaze (recipe follows)
Garnish: gold leaf, fresh mint, and fresh
cranberries

• Preheat oven to 350°. Brush melted
  butter into 9 wells of 2 (6-cavity)
  dessert molds*, and dust with ¼ cup
  fl our.


• In a large bowl, whisk together
  remaining 1 cup fl our, brown sugar,
  granulated sugar, baking soda, cloves,
  salt, cinnamon, and nutmeg. Add
  mayonnaise, oil, and eggs, stirring
  until smooth. (Batter will be thin.)
  Using a levered 2-tablespoon scoop,
  portion batter into prepared wells of
  pans. Tap pans on counter 3 times to
  release air bubbles.


• Bake until a wooden pick inserted in
  centers come out clean, 20 to
  25 minutes. Let cool in molds for
  10 minutes. Remove from molds,

and let cool completely on a wire

rack. (If cakes are stuck, tap a roll-

ing pin on the bottom of the mold

to release.) Once cooled, place in an

airtight container, and refrigerate until

needed, up to 2 days.

• Let cakes come to room temper-
  ature before serving. Spoon warm
  Spiced Glaze over cakes.


• Garnish with gold leaf, mint, and
  cranberries, if desired.

*We used Nordic Ware’s Ruffl ed Medallion

Dessert Molds, available from nordicware.com.

Spiced Glaze

Makes ½ cup

3 tablespoons unsalted butter

3 tablespoons dark corn syrup

2 tablespoons maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 tablespoons confectioners’ sugar

• In a small saucepan, melt butter
  over medium heat. Remove from
  heat; add corn syrup, maple syrup,
  cinnamon, cloves, and nutmeg,
  stirring until combined. Transfer to
  a heatproof bowl. Add confection-
  ers’ sugar, stirring until smooth. Use
  immediately.

Orange-Infused Pink

Meringue Drops

Makes approximately 45

2 large egg whites, room

temperature

½ cup granulated sugar

¼ cup confectioners’ sugar

1⁄8 teaspoon cream of tartar

1 teaspoon red liquid food coloring

½ teaspoon orange extract

Garnish: fresh orange zest

• Preheat oven to 250°. Line 2 rimmed
  baking sheets with parchment paper.


• Fill a medium saucepan halfway with
  water, and bring to a simmer over
  medium-low heat.