Little Spring Cakes

Name: Little Spring Cakes
Ingredients: canola oil cooking spray; 3 cups all-purpose flour; 1 tsp ground cinnamon; 1 tsp baking soda; 1 tsp salt; 1/2 tsp 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 tsp pure vanilla extract; 2 cup confectioners sugar; 2 tsp mandarin orange zest; 2 tsp canola oil; 2 tsp mandarin orange juice (variable)

Little Spring Cakes

Recipe by George Geary

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

Servings

24

servings

Calories

310

kcal

Ingredients

canola oil cooking spray
Batter
3 cups 3 all-purpose flour
1 tsp 1 ground cinnamon
1 tsp 1 baking soda
1 tsp 1 salt
1/2 tsp 1/2 ground nutmeg
1 1/4 cups 1 1/4 canola oil
2 cups 2 granulated sugar
2 cups 2 very ripe bananas, mashed
1 cup 1 crushed pineapple, drained
1 cup 1 mandarin oranges, chopped
1/2 cup 1/2 pecans, chopped and toasted
3 large 3 eggs
1 1/2 tsp 1 1/2 pure vanilla extract
Icing Glaze
2 cup 2 confectioners sugar
2 tsp 2 mandarin orange zest
2 tsp 2 canola oil
2 tsp 2 mandarin orange juice (variable)

Directions

Preheat oven 325 °F. Prepare two 12-cup muffin tins by spraying with cooking spray.
In large bowl, combine flour, cinnamon, soda, salt and nutmeg. Set aside.
In mixing bowl attached with paddle attachment, on medium speed, blend canola oil, sugar, bananas, pineapple, oranges, pecans, eggs and vanilla until combined.
On low speed, add flour mixture. Blend until fully mixed, about 2 minutes.
Divide evenly into prepared muffin tins. Place into preheated oven, bake until light brown and 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.
Cool for 10 minutes in tin. Remove from tins and place on wire rack to cool completely.
To make 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.

Notes

You can freeze the cakes prior to glazing for up to 2 months.

Nutrition Facts

24 servings per recipe

Serving Size1 little cake

Amount Per ServingCalories310
% Daily Value *
Total Fat 14g 18%
- Saturated Fat 1.5g 5%
Cholesterol 25mg 9%
Sodium 160mg 7%
Total Carbohydrate 45g 17%
- Dietary Fiber 1g 4%
Protein 3g 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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