[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

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Here are 3 amazing mini bundt cake recipes; Banana Nut Rum, Strawberry Lemonade, and Chocolate Ganache. Mini desserts are great for every occasion because they are the perfect guilt free size, and you can try multiple mini desserts at once, without overloading on sugar.

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RECIPE
Yields: 12 mini bundt cakes
* Double recipes for full Cake

Banana Nut Rum Bundt Cake:
1/2 cup (100g) of sugar
1/4 cup (45g) of brown sugar
2 Tbsp (30mL) of canola oil
1 egg
3/4 cup (90g) of AP Flour
1/2 tsp (4g) of baking soda
1/4 cup (60mL) of spiced or dark rum
2 Tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (3g) of salt
1 ripe banana
1/2 cup, plus 3 Tbsp of walnuts, divided

Glaze:
1 cup (100g) of powdered sugar
1/4 cup (60mL) of spiced or dark rum

Strawberry Lemonade Bundt Cake:
3/4 cup (150g) of sugar
2 Tbsp (30mL) of canola oil
1 egg
1 tsp (5mL) of vanilla extract
1/4 cup (60mL) of strawberry puree
1/4 cup (60mL) of lemon juice
3/4 cup (90g)of AP Flour
1/2 tsp (4g) of baking soda
2 tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (4g) of salt

Glaze:
1 cup (100g) of powdered sugar
2 tbsp (30mL) of lemon juice
2 tbsp (30mL) of strawberry puree

Chocolate Ganache Bundt Cake:
3/4 cup (150g) of sugar
2 Tbsp (30mL) of canola oil
1 egg
1 tsp (5mL) of vanilla extract
1/2 cup (55g) of unsweetened cocoa powder
1/4 cup (60mL) of coffee
3/4 cup (90g) of AP Flour
1/2 tsp (4g) of baking soda
2 Tbsp (30g) of softened butter
1/4 cup (60mL) of buttermilk
1/2 tsp (4g) of salt

Glaze:
4oz. of semi sweet chocolate
2 tbsp (30g) of melted butter
1 cup (100g) of powdered sugar
2 tbsp (30mL) of heavy cream
2 tbsp (30mL) of coffee
2 tbsp (30g) of sour cream

DIRECTIONS:
Bake at 350F for 35-40 minutes