1 cup/250 mL whole-wheat flour
3/4 cup/180 mL light brown sugar
1/4 cup/60 mL Vanilla Dessert Mix add to cart
1 tsp/5 mL baking soda
1 tsp/5 mL Baking Powder add to cart
1 tsp/5 mL Cinnamon (6 oz) add to cart
1 tsp/5 mL Nutmeg add to cart
1/2 tsp/2.5 mL salt
2/3 cup/160 mL diet orange soda
3 tbsp/45 mL egg substitute
1 tsp/5 mL Butter Extract add to cart
1/2 cup/125 mL honey
1/2 cup/125 mL ground pecans
1 can (11 oz/314 g) mandarin oranges, drained and chopped
Topping:
1 cup/250 mL powdered sugar, sifted
1 to 2 tbsp/15 to 30 mL hot milk
1 tsp/5 mL Original Double-Strength Vanilla (11 oz) add to cart
1/2 tsp/2.5 mL Orange Extract add to cart
1/2 cup/125 mL honey-roasted pecan halves or coarsely-chopped pecans
For bread, mix dry ingredients with a large spoon. Combine liquid ingredients with dry; mix well. Blend in ground pecans and orange pieces. Pour mixture into a greased and floured 9x5-inch/23x13-cm loaf pan. Bake at 350°F/180°C for 50 to 60 minutes or until bread tests done. Cool slightly; remove from pan and cool on wire rack. Topping:Combine first four ingredients; beat until smooth. Drizzle over cake in lattice fashion. Place honey-roasted pecans between lattices or sprinkle with chopped pecans.Makes 12 servings.Happy Halloween!
Tina Ranieri
