Mini Pumpkin and Date-Nut Cakes with Maple Glaze


I love a good pumpkin recipe.  This particular mini Pumpkin Cake Recipe is moist and has a whole lot going on.


Mini Pumpkin and Date-Nut Cakes with Maple Glaze


Here is how to make this delicious Pumpkin Recipe



Mini Pumpkin and Date-Nut Cakes with Maple Glaze

Ingredients

Mini Cakes:
  • canola oil spray
  • 1 cup granulated sugar
  • ¾ cup canola oil
  • 2 eggs
  • 1 cup pumpkin purée
  • 1½ cups all-purpose flour
  • 2 tsp baking soda
  • 1½ tsp cinnamon
  • 1½ tsp allspice
  • 1½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ cup chopped dates
  • ½ cup chopped toasted pecans
Maple Glaze:


  • 1 cup confectioners’ sugar 250 mL
  • 1/3 cup maple syrup 75 mL
Instructions

1. Preheat oven to 350 °F (180 °C).
2. Spray 9 x 13 inch (22 x 33 cm) cake pan with canola oil.
3. In a 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 minutes or until a toothpick inserted into the cake comes out clean. Let cake cool completely in pan. While cake is cooling, make the maple glaze.
5. To make the maple glaze: sift confectioner’s sugar into a small bowl, pour in maple syrup and whisk vigorously with a 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.

Thank you CanolaInfo.org for this recipe


What are your favorite pumpkin recipes?



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