Orange Pineapple Muffin Cake Cake: 1-1/2 c. all-purpose flour 1 c. whole wheat flour 1/3 c. firmly packed brown sugar 3 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 8.25-oz. can crushed pineapple, drained 1/2 c. orange juice 1/3 c. butter or margarine, melted 1/2 to 1 tsp grated orange peel 1 egg, slightly beaten
Glaze: 1/2 c. powdered sugar 1/2 tsp grated orange peel 1 to 2 tbsp orange juice Garnish: Fresh orange slices Mint leaves Preheat oven to dg400. Grease bottom only of 9-inch springform pan or 9-inch round cake pan. In large bowl combine flours, brown sugar, baking powder and soda, and salt. Mix well. In medium bowl combine remaining cake ingredients. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Spread dough into prepared pan. Bake 22 to 27 minutes, or until lightly golden brown and tests done. Cool 1 minute; remove from pan. In small bowl combine Glaze ingredients adding enough orange juice for desired drizzling consistancy. Drizzle over warm cake. Garnish with orange slices and mint leaves if desired. Serve warm. Yield 12 servings. Source: "Pillsbury Best of the Bake-Off Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe, reply using "remove me" as the subject.
