 Ingredients
FOR TEA CAKES
1 cup Sun-Maid Zante Currants
1 cup orange juice divided use
1 box (16 oz.) pound cake mix
1 teaspoon pumpkin pie spice
2 large eggs
1/2 teaspoon orange extract
FOR GLAZE
1 cup powdered sugar sifted
1 teaspoon orange zest
3 tablespoons orange juice
Directions:
FOR TEA CAKES
PREHEAT oven to 350 degrees F. Spray mini-muffin tins with baking spray; set aside.
COMBINE Sun-Maid Zante Currants and 3/4 cup orange juice in a microwave-safe bowl. Heat on 100% power for 4 to 5 minutes.
DRAIN juice using a mesh strainer into a measuring cup, reserving currants. Add enough orange juice (about 1/4 cup) to yield 3/4 cup.
COMBINE pound cake mix, pumpkin pie spice, eggs, orange juice and orange extract in a medium bowl. Use an electric mixer to beat on low speed for 30 seconds, then on medium speed for 2 minutes.
STIR in reserved Sun-Maid Zante Currants.
SPOON a generous 1 tablespoon of batter into each muffin cup. Bake in preheated oven for 20 to 22 minutes or until light, just barely golden brown. (NOTE: If necessary, work in batches. Wash muffin cups between baking. Dry and re-spray with baking spray as directed.)
REMOVE tea cakes from muffin tins and let cool for 5 minutes.
FOR GLAZE
COMBINE all glaze ingredients in a small bowl. Stir until smooth. Dip top of each tea cake in glaze and let cool completely.
Makes 60 tea cakes.
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