Orange Mini Bundt Cakes

Orange Mini Bundt Cakes Recipe
Becky Luigart-Stayner
Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Yield:

18 cakes (serving size: 1 cake)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 25 %
Fat 9.2 g
Satfat 4.9 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 4.7 g
Carbohydrate 58.3 g
Fiber 1.6 g
Cholesterol 40 mg
Iron 1.4 mg
Sodium 154 mg
Calcium 34 mg

Ingredients

Cake:
Cooking spray
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
Additional ingredient:
1 tablespoon powdered sugar (optional)

Preparation

Preheat oven to 350°.

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.

To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.

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.

Note:

December 2006
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