Little Spring Cakes

Batter

• canola oil cooking spray
• 3 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups canola oil
• 2 cups granulated sugar
• 2 cups very ripe bananas, mashed
• 1 cup crushed pineapple, drained
• 1 cup mandarin oranges, chopped
• 1/2 cup pecans, chopped and toasted
• 3 large eggs
• 1 1/2 teasoons pure vanilla extract

Icing Glaze

• 2 cups confectioners sugar
• 2 teaspoons mandarin orange zest
• 2 teaspoons canola oil
• 2 teaspoons mandarin orange juice (variable)

1. Preheat oven 325 °F (160 °C). Prepare two 12-cup muffin tins by spraying with canola oil cooking spray. 2. In large bowl, combine flour, cinnamon, soda, salt and nutmeg, Set aside. 3. In mixing bowl attached with paddle attachment, on medium speed, blend canola oil, sugar, bananas, pineapple, oranges, pecans, eggs and vanilla until combined. 4. On low speed, add flour mixture. Blend until fully mixed, about 2 minutes. 5. Divide evenly into prepared muffin tins. Place into preheated oven, bake until light brown and a toothpick inserted into center comes out clean (a piece of fruit from the mixture may stay on toothpick, which is fine) about 18 to 24 minutes. 6. Cool for 10 minutes in tin. Remove from tins and place on a wire rack to cool completely. 7. Icing Glaze: In bowl, whisk together sugar, zest and canola oil. Drizzle juice until desired pourable texture is obtained. Drizzle a few tablespoons of glaze on top of each cake. Tip: You can freeze the cakes prior to glazing for up to 2 months. Source: Canola Info