Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.
From: The Best of Food Digest, a Reader’s Digest Cookbook
Ingredients
Directions
Heat oven to 350°F. In a large bowl, whisk together flour, sugar, cinnamon, salt, baking powder and baking soda. In another large bowl, beat eggs, vanilla and olive oil. Stir in remaining ingredients. Pour over flour mixture and stir until thoroughly mixed. Pour batter into twelve greased individual Bundtlette molds to 1/3 full. Bake 30 to 35 minutes or until a toothpick comes out clean. Or pour batter into two greased 9 x 5-inch pans and bake 1 hour or until a toothpick comes out clean. Let cool. Remove from pans. In a small bowl, combine all icing ingredients. Drizzle over room-temperature cakes. Place cakes on individual plates and serve.
From: The Best of Food Digest, a Reader’s Digest Cookbook