Orange mini bundt cakes
Originally uploaded by jenianddean.
If you need an individual dessert that feeds a crowd, this is a good one. I made these mini bundt cakes for our New Year’s Eve dessert. They were wonderful. They are a great alternative to something like cupcakes. Everyone feels special to have their own little cake.
I did luck out on the cake pans. I really didn’t want to spend $30 on a cake pan that I didn’t know if I would ever use again so I was a little apprehensive about making this recipe. When I went out to look for the pans, I started at World Market. And lo and behold they were on the clearance rack. I was able to get the pans for $5 or $6 each – so I bought two. If you don’t want to purchase the speciality pan, you can use a regular bundt pan. (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.)
My only tip for this recipe is the orange slices are little bit hard to cut up because they are so sticky. Just make sure to try and separate the cut piece before putting them in the batter. You don’t want only one person to get the candy.
Oh I almost forgot, the cakes only have 9 grams of fat per cake. Very good for a dessert!
Note: 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.
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
1 tablespoon powdered sugar (optional)
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.
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.
To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
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.
Yield:18 cakes (serving size: 1 cake)
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); PROTEIN 4.7g; CHOLESTEROL 40mg; CALCIUM 34mg; SODIUM 154mg; FIBER 1.6g; IRON 1.4mg; CARBOHYDRATE 58.3g
Cooking Light, DECEMBER 2006