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Preheat oven to 360 degrees F. Put raisins for creme anglaise recipe in brandy to soak.
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Spray nonstick 8-mini Bundt cake pan (Wilton mini Bundt 14 3/4 by 9 7/8-inches) with nonstick baking spray.
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In a medium bowl add oatmeal, and butter.
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Pour boiling water over, stir and allow to stand for 1 minute.
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In a stand mixer bowl beat eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes.
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Add oatmeal mixture, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and vanilla and mix on medium-high until creamy about 1 to 1 1/2 minutes.
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Lower speed to medium and mix in sour cream until blended.
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Turn off mixer and stir in berries by hand.
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Next using a ladle and a soup spoon to get all the batter, scoop batter into pans about 1/2 to almost 3/4 the way full making sure to have berries in each (this cake rises well so careful not to over fill).
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Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
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Make creme anglaise while cakes are baking.
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When done baking turn cakes out onto a large cooling rack that has been sprayed with nonstick spray.
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If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate.
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Spray a heavy bottom saucepan with nonstick spray and place over medium heat.
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Add half-and-half; watch closely and whisk.
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In a mixing bowl whisk together egg yolks, sugar and vanilla until it has a creamy texture, about 1 minute.
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Turn the heat up to medium-high and whisk the half-and-half constantly until it just starts to show steam coming off the top.
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Remove from heat and slowly temper the hot half-and-half to the egg mixture.
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Whisk well, return the mixture to the saucepan and place pan back on medium-high heat.
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While whisking constantly add cloves and cinnamon.
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Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds.
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You will know it is done if you place a wooden spoon in and the mixture sticks to it.
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Total cooking time is only about 5 to 6 minutes.
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Remove from the heat and add brandy and drained soaked raisins and whisk well.
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Watch the pot keeping in mind the pot is still hot from the heat.
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Give it a little whisk so it does not burn if you have a few minutes before plating.
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(Cook's Note: for some reason if you overcook the anglaise and it begins to look like curdled milk, remove from heat immediately and pour into a heat temperature safe blender and slowly temper in, (add more) half-and-half and pulse or whip until it looks creamy.
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It will happen quickly, less than a minute.)
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In a 1 shot, shot glass place raisins and brandy and top float with Ever Clear alcohol for fire.
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You want to have at least 1/2-inch clear space from the top of the mixture to the rim of the glass.
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Eating of the raisins is optional.
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Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate.
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Place the hot or warm mini Bundt cake in the middle of a dessert plate.
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Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides.
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Now carefully place the finished fire glass in the hole in the middle of the cake.
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Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes.
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Carry cakes to the table and light the fire glass in front of your guests.
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This is a very easy and quick recipe sure to impress your guests.
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Even the novice of cooks will have no problem.
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The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well.
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This is also very good cold.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
