Orange Mini Bundt Cakes

Orange Mini Bundt Cakes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup chopped orange slice candy (about 10 pieces)
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cake:
  • ½ cup egg substitute
  • + 33 more ingredients
    • 1 ¾ cups granulated sugar
    • 1 cup fat-free buttermilk
    • Cake:
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • 2 tablespoons fresh orange juice
    • 1 cup fat-free buttermilk
    • 1 tablespoon powdered sugar (optional)
    • 1 cup powdered sugar
    • 2 large eggs
    • 2 tablespoons fresh orange juice
    • ¼ cup chopped pecans, toasted
    • 10 tablespoon butter, softened
    • 1 cup pitted dates, diced
    • 3 cups all-purpose flour (about 13 1/2 ounces)
    • 1 tablespoon powdered sugar (optional)
    • 1 ¾ cups granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • ½ cup flaked sweetened coconut
    • 1 cup chopped orange slice candy (about 10 pieces)
    • Cooking spray
    • 1 cup pitted dates, diced
    • Cooking spray
    • ½ cup egg substitute
    • ¼ cup chopped pecans, toasted
    • 10 tablespoon butter, softened
    • ¼ teaspoon salt
    • ½ cup flaked sweetened coconut
    • Additional ingredient:
    • Additional ingredient:
    • Glaze:
    • Glaze:

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 s...

View full recipe at My Recipes

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