Orange Mini Bundt Cakes
Yield: 18 cakes (serving size: 1 cake)
a.. Cake:
b.. Cooking spray
c.. 1 3/4 cups granulated sugar
d.. 10 tablespoon butter, softened
e.. 1 teaspoon vanilla extract
f.. 1/2 cup egg substitute
g.. 2 large eggs
h.. 3 cups all-purpose flour (about 13 1/2 ounces)
i.. 1/2 teaspoon baking soda
j.. 1/4 teaspoon salt
k.. 1 cup chopped orange slice candy (about 10 pieces)
l.. 1 cup pitted dates, diced
m.. 1/2 cup flaked sweetened coconut
n.. 1/4 cup chopped pecans, toasted
o.. 1 cup fat-free buttermilk
p.. Glaze:
q.. 1 cup powdered sugar
r.. 2 tablespoons fresh orange juice $
s.. Additional ingredient:
t.. 1 tablespoon powdered sugar (optional)
Preparation
1.. Preheat oven to 350°.
2.. To prepare cake, heavily coat mini Bundt pans with cooking spray; turn
pan upside down to drain excess. Place granulated sugar, butter, and vanilla in
a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until
well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly
spoon flour into dry measuring cups; level with a knife. Combine flour, baking
soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and
nuts over flour; stir well to disperse and coat candies. Add flour mixture to
sugar mixture alternately with buttermilk, beginning and ending with flour
mixture.
3.. To prepare glaze, combine 1 cup powdered sugar and juice in a bowl,
stirring until smooth.
4.. Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16
minutes or until a wooden pick inserted in the center of 1 cake comes out
clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each
warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish
cakes with 1 tablespoon powdered sugar, if desired.
Nutritional Information
Amount per serving
a.. Calories: 329
b.. Calories from fat: 25%
c.. Fat: 9.2g
d.. Saturated fat: 4.9g
e.. Monounsaturated fat: 2.6g
f.. Polyunsaturated fat: 0.9g
g.. Protein: 4.7g
h.. Carbohydrate: 58.3g
i.. Fiber: 1.6g
j.. Cholesterol: 40mg
k.. Iron: 1.4mg
l.. Sodium: 154mg
m.. Calcium: 34mg
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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