Orange Mini Bundt Cakes

• Cake:
• Cooking spray
• 1 3/4 cups granulated sugar
• 10 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup egg substitute
• 2 large eggs
• 3 cups all-purpose flour (about 13 1/2 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped orange slice candy (about 10 pieces)
• 1 cup pitted dates, diced
• 1/2 cup flaked sweetened coconut
• 1/4 cup chopped pecans, toasted
• 1 cup fat-free buttermilk
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• Additional ingredient:
• 1 tablespoon powdered sugar (optional)

1. Preheat oven to 350u0b0.
2. To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. 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 cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, 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 flour mixture.
3. To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
4. Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350u0b0 for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

cooking spray, sugar, butter, vanilla, egg substitute, eggs, allpurpose, baking soda, salt, orange slice, dates, coconut, pecans, buttermilk, powdered sugar, orange juice, powdered sugar

Taken from www.myrecipes.com/recipe/orange-mini-bundt-cakes (may not work)