Mini Pumpkin and Date-Nut Cakes with Maple Glaze
Courtesy of CanolaInfo
Servings: 36
Prep Time: 20 Min.
Cook Time: 30 Min.
Prep Time: 20 Min.
Cook Time: 30 Min.
What you need:
Mini Cakes:
* canola oil spray
* 1 c. granulated sugar (250 mL)
* 3/4 c. canola oil (175 mL)
* 2 eggs
* 1 c. pumpkin purée (250 mL)
* 1-1/2 c. flour (375 mL)
* 2 tsp. baking soda (10 mL)
* 1-1/2 tsp. ground cinnamon (7 mL)
* 1-1/2 tsp. ground allspice (7 mL)
* 1-1/2 tsp. ground nutmeg (7 mL)
* 1/2 tsp. ground cloves (2 mL)
* 1/2 c. chopped dates (125 mL)
* 1/2 c. chopped toasted pecans (125 mL)
Maple Glaze:
* 1 c. confectioners' sugar (25o mL)
* 1/3 c. maple syrup (75 mL)
* canola oil spray
* 1 c. granulated sugar (250 mL)
* 3/4 c. canola oil (175 mL)
* 2 eggs
* 1 c. pumpkin purée (250 mL)
* 1-1/2 c. flour (375 mL)
* 2 tsp. baking soda (10 mL)
* 1-1/2 tsp. ground cinnamon (7 mL)
* 1-1/2 tsp. ground allspice (7 mL)
* 1-1/2 tsp. ground nutmeg (7 mL)
* 1/2 tsp. ground cloves (2 mL)
* 1/2 c. chopped dates (125 mL)
* 1/2 c. chopped toasted pecans (125 mL)
Maple Glaze:
* 1 c. confectioners' sugar (25o mL)
* 1/3 c. maple syrup (75 mL)
What to do:
1. Preheat oven to 350°F (180°C).
2. Spray 9x13 in. (22x33 cm) cake pan with canola oil.
3. In large bowl, beat together granulated sugar and canola oil until fluffy. Mix in eggs and pumpkin purée until well combined. Mix in flour, baking soda, cinnamon, allspice, nutmeg and cloves. When fully combined, stir in dates and pecans.
4. Spread batter into prepared pan. Bake cakes for 30-35 min. or until toothpick inserted into cake comes out clean. Let cake cool completely in pan. While cake is cooling, make maple glaze.
5. To make maple glaze: sift confectioner's sugar into small bowl, pour in maple syrup and whisk vigorously with fork until smooth. Add additional maple syrup if necessary to achieve desired consistency.
6. Cut cooled cake into 36 small squares. Remove cake squares from pan and dip top of cakes into maple glaze. Place on rack and let glaze harden.
Yield: 36 mini cakes.
Tip: Serve on a cake stand for a pretty presentation.
* Recipe courtesy of CanolaInfo.
2. Spray 9x13 in. (22x33 cm) cake pan with canola oil.
3. In large bowl, beat together granulated sugar and canola oil until fluffy. Mix in eggs and pumpkin purée until well combined. Mix in flour, baking soda, cinnamon, allspice, nutmeg and cloves. When fully combined, stir in dates and pecans.
4. Spread batter into prepared pan. Bake cakes for 30-35 min. or until toothpick inserted into cake comes out clean. Let cake cool completely in pan. While cake is cooling, make maple glaze.
5. To make maple glaze: sift confectioner's sugar into small bowl, pour in maple syrup and whisk vigorously with fork until smooth. Add additional maple syrup if necessary to achieve desired consistency.
6. Cut cooled cake into 36 small squares. Remove cake squares from pan and dip top of cakes into maple glaze. Place on rack and let glaze harden.
Yield: 36 mini cakes.
Tip: Serve on a cake stand for a pretty presentation.
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 130; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 10mg; Total Carbs: 18g; Fiber: 1g; Sugar: 13g; Protein: 1g; Sodium: 75mg; Potassium: 55mg;