Raspberry Mini Bundt Cake

Preheat the oven to 325°F.

Using a brush and baker's goop (1 part shortening, 1 part vegetable oil, and 1 part all-purpose flour), coat all the crevices in a decorative mini bundt pan. Alternatively, use the baker's goop to coat a mini-loaf pan or other baking form mold.

Sift and whisk together the flour, baking powder, and salt.

In another bowl, combine the butter, shortening, and sugar. Beat until light and fluffy (90 seconds or so).

Add the eggs and milk. Using a spoon, stir until well combined.

Add the vanilla flavoring (or extract) and raspberry puree. Using a spoon, stir until just combined.

Gradually pour the dry ingredient mix into the wet, and stir until combined.

Pour batter into pan(s) and bake at 325°(F) for 32-35 minutes, until a toothpick inserted into the center, comes out clean.

Let cool in the mini bundt pan for around 5 minutes, then flip out the cakes and place on a cooling rack.

Mix all the glaze ingredients together. Making a small quantity of drizzle glaze is a finicky thing though. If the drizzle seems too runny, add a teaspoon more of powdered sugar at a time, until it reaches a good "drizzle" consistency. If it seems too thick, add just a very small amount of additional milk, maybe a 1/2 teaspoon at a time. A little liquid, goes a long way here. Once the consistency is good, lightly drizzle it over the cake — or even try a blanket glaze over the whole thing! I added a light dusting of almonds to the top of the bundt cakes in the photos for a little extra crunch!