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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Orange Mini Bundt Cakes

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.

Cooking Light DECEMBER 2006

  • Yield: 18 cakes (serving size: 1 cake)

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.

Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 25%
  • Fat: 9.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 4.7g
  • Carbohydrate: 58.3g
  • Fiber: 1.6g
  • Cholesterol: 40mg
  • Iron: 1.4mg
  • Sodium: 154mg
  • Calcium: 34mg
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Orange Mini Bundt Cakes recipe

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