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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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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. 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. Ingredients:
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 |
1 cup powdered sugar |
2 tablespoons fresh orange juice |
additional ingredient |
1 tablespoon powdered sugar (optional) |
Directions:
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.
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