Spiced Honey Orange Cakelets

• 1 1/2 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 4 Tbsp honey
• Juice from 1 large orange (about 3 Tbsp.)
• 1 tsp pure vanilla extract
• 3/4 tsp fresh orange zest
• 1/4 cup milk

Glaze (optional)

• 1/2 cup confectioner’s sugar, sifted
• 1 1/2 Tbsp orange juice (without pulp)

Preheat oven to 350°F. Prepare Vintage Ornament Cakelet Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt and pepper; set aside. In the bowl of a stand mixer, beat sugar and butter on medium speed until sugar is incorporated. Add the eggs and beat on medium speed until combined. Add honey, orange juice, vanilla extract and orange zest and mix until smooth. Reduce mixer speed to low and add flour mixture in two additions, alternating with milk; mix until just combined. Fill the cavities of the pan half full of batter, using a small spatula to get some batter into the ends of the designs. Tap pan gently on towel on counter to settle batter and remove air bubbles.

Bake 12-14 minutes or until lightly browned and tester inserted into center comes out clean.  Cool cake in pan for 5-7 minutes, then invert onto cooling rack. Clean pan, spray with baking spray and bake remaining batter.

If making glaze, combine glaze ingredients in a small bowl. When cakelets have completely cooled, drizzle glaze over cakelets.