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Little Spring Cakes

 

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Little Spring Cakes
 

 

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Recipe

Little Spring Cakes

These moist little cakes are perfect for a spring brunch or dinner party. Canola creates a much moister cake.

Times

  • Prep Time : 15 min
  • Cook Time : 24 min
  • Ready Time : 39 min

Servings

24 Servings

Ingredients

    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)

    Directions

    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

    Nutrients

    Servings Per Recipe: 24 Servings

    Amount Per Serving

    • Calories: 310
    • Total Fat: 14g
    • Cholesterol: 25mg
    • Sodium: 160mg
    • Total Carbs: 45g
    •     Dietary Fiber: 1g
    • Protein: 3g
     

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    comments

     

    3 Responses to Little Spring Cakes

    1. You put the recipe up as Icing Glaze, and didn’t separate the ingredients for the beginning of the list, as the muffins and then put the ingredients for the glaze, separate. it is very confusing this way. you may want to rethink the placing of the recipe. otherwise, it sounds like it will be rather yummy.

    2. avatar says: Shari

      Where do you get these tall cupcake liners? Theyre adorable!

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