Holiday Orange Mini Bundt Cakes

By the Oracle

This is a lovely recipe to make for the holidays.  It’s a little bit fiddly, but most Holiday recipes are.  But the results are amazing and sure to impress anyone who tastes one.  I found the original on, but I’ve changed things because well…I wanted to…I do that.  The recipe says it makes 18 mini cakes.  I’ve found it makes 24.  But then I refuse to buy the William Sonoma pans they talked about.

You will need:

Cooking spray

1 3/4 cup granulated sugar

10 tablespoons butter, softened

1 teaspoon vanilla extract

1/2 cup egg substitute

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped orange slice candy (about ten pieces)

1 cup dried cranberries, chopped (the recipe originally wanted dates, but that’s crazy.)

1/2 cup flaked sweetened coconut

1/4 cup chopped pecans, toasted

1 cup fat free buttermilk

For the glaze:

1 cup powdered sugar

2 tablespoons orange juice


Preheat oven to 350 degrees

To prepare cakes, heavily coat mini Bundt pans (I like to use the silicone ones) with cooking spray. Place granulated 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 substitute and eggs to sugar mixture; beat well.  Lightly spoon flour into dry measuring cup; level with a knife. (Do not just plunk the flour in.  You will get heavier cakes.  The spoon thing keeps it fluffy.)  Combine flour, baking soda, and salt in a bowl, stirring well.  Sprinkle candy, dried cranberries, 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 the flour mixture.

Spoon batter into Bundt pans until they are about 3/4 full.  Bake for 16-20 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in pans 5 minutes, and then remove from pans.

To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.  Drizzle the top of each warm cake with about 2 teaspoons glaze.  Cool completely on a wire rack.

Alternately, you can make it in one large Bundt pan.  It will just take an hour to cook.


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