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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This light moist cake is the perfect way to end your Easter meal. Ingredients:
1/2 cup carnation evaporated milk (regular, 2% or fat-free) |
1 tablespoon lemon juice or 1 tablespoon vinegar |
1 cup granulated sugar |
2 eggs |
1/2 cup olive oil |
1 tablespoon orange zest, grated |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup toasted walnuts, chopped |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350F . Grease an 8 1/2 x 4 1/2 loaf pan.
2. Combine Carnation milk and lemon juice and reserve.
3. Beat sugar and eggs until well combined. Add olive oil, orange zest and vanilla.
4. Combine flour, baking powder, baking soda and salt. Add half the dry mixture to the wet ingredients. Beat in reserved carnation evaporated mixture and add remaining dry ingredients. Fold in walnuts. Spoon in prepared pan.
5. Bake in preheated oven for 55-60 minutes or until a toothpick inserted in center of cake comes out clean. Cool and dust with confectioners' sugar.
6. TIPS: Baking with olive oil gives the cake a moist, light texture.
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