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Little_Spring_Cakes_3

Little Spring Cakes

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
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Servings

24 Servings

Ingredients

  • canola oil cooking spray
  • 3 cup 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
  • 2 cups confectioners sugar
  • 2 teaspoons mandarin orange zest
  • 2 teaspoons canola oil
  • 2 teaspoons mandarin orange juice variable

Instructions

  • Preheat oven 325 °F (160 °C). Prepare two 12-cup muffin tins by spraying with canola oil 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 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.
  • Cool for 10 minutes in tin. Remove from tins and place on a wire rack to cool completely.
  • 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