Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 20 mini cakes
Photo: Hector Sanchez; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

Step 2

Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.

Step 3

Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.

Step 4

Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.

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