Mini Bunny Easter Pound Cakes
One Dozen Mini Bunnies – Using a King Arthur Bunny Pan
1 cup golden raisins (soaked overnight in apple cider)
2 cups granulated sugar
1” fresh ginger root
8 ounces unsalted butter (2 sticks), room temperature
4 large eggs, room temperature
3 cups all-purpose flour
2 tsp baking powder
2 tsp fine sea salt
2 tsp ground ginger
1 cup whole milk
2 large carrots (preferably orange)
1) Soak your golden raisins overnight in just enough apple cider to fully cover them.
2) The next morning, spray two King Arthur Bunny Pans with baking spray with flour and preheat your oven to 350 degrees.
3) In the bowl of a food processor, add the sugar and then grate the fresh ginger over the sugar. Mix on a low speed with the paddle until the ginger is evenly distributed and the sugar mix appears damp.
4) Add the room temperature butter and mix on medium until light and fluffy – about 4-5 minutes.
5) In a medium bowl, whisk together the flour, baking powder, fine sea salt and ground ginger. Drain the raisins, saving the cider for a glaze. Grate the carrots with a box grater.
6) Add the eggs, one at a time, to the creamed butter/sugar. Turn the mixer to low and add 1/3 of the dry, half the milk, another 1/3 of the dry, remaining milk and then remaining dry. Fold in the raisins and then the grated carrots.
7) Portion the batter into the prepared pans, filling them to ½” from the top of the pan. Place the first tray in the oven on the center rack. Close the oven door and reduce the heat to 325 degrees. Bake for 20 minutes, rotate the pan and bake for an additional 8 minutes until the top is cracked and springy to the touch. Remove from the oven to a wire rack. Increase the oven to 350 degrees and then bake the second pan exactly the same way.
8) Place the reserved cider and any leftover small pieces of ginger in a small saucepan and bring to a simmer for 4-5 minutes to slightly reduce. Set aside to cool.
9) Once the bunny cakes have cooled for ten minutes, remove them from the pan and place on a wire rack to fully cool. While still warm, brush the bunny cakes with the cider glaze and sprinkle the cakes with sanding sugar (optional).
