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Orange Mini Bundt Cakes Recipe


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     Orange Mini Bundt Cakes

Category   Desserts - Breads
Sub Category   None
Servings   18

1 3/4 granulated sugar
10 T butter
1 t vanilla extract
1/2 C egg substitute
2 large eggs
3 C all-purpose flour
1/2 t baking soda
1/4 t salt
1 C chopped orange slice candy (10 pieces)
1 C pitted dates, diced
1/2 C flaked sweetened coconut
1/3 C chopped pecans, toasted
1 C fat-free buttermilk
1 C powdered sugar
2 T fresh orange juice

Preheat oven to 350.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place 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 subs and eggs to sugar mixture; beat well. Lightly spoon flour in 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.
To prepare glaze, combine 1 C powdered sugar and juice in a bowl, stirring until smooth.
Spoon 1/ 3 C batter into each mini Bundt cup. Bake at 350 for 16 mins or until a wooden toothpick inserted in the center comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 t glaze. Cool completely on a wire rack. Garnish cakes with 1 T powdered sugar, if desired.

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