Orange Mini Bundt Cakes

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

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.