Orange-Currant Tea Cakes

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.