Filed Under: Appetizer, bake, Fruit, Under 20 Mins

Little Spring Cakes

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

April 8th, 2012

Recipe courtesy of CanolaInfo .

Prep Time
10 minutes
Cook Time
20 minutes
  • Cakes
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoons 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 cups pecans, chopped and toasted
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • Icing Glaze:
  • 2 Cups confectioners sugar
  • 2 teaspoons mandarin orange zest
  • 2 teaspoons canola oil
  • 2 teaspoons mandarin orange juice
  1. Preheat oven 325 F. Prepare two 12-cup muffin tins by spraying with canola oil cooking spray.

  2. In a large bowl, combine flour, cinnamon, soda, salt and nutmeg, Set aside.

  3. In mixing bowl attached with paddle attachment, on medium speed, blend Canola oil, sugar, bananas, pineapple, oranges, pecans, eggs and vanilla until combined.

  4. On low speed add flour mixture. Blend until fully mixed, about 2 minutes.

  5. 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.

  6. Cool for 10 minutes in tin. Remove from tins and place on a wire rack to cool completely.

  7. Icing Glaze In a 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.

Nutrients Per Serving

Nutrients per serving: 310 calories, 14 g fat, 3 g protein, 1 g fiber, 45 g carbohydrates.

Little Spring Cakes

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