BLOSSOM CAKES IN DETROIT RECIPES

Steps:

• Preheat oven to 350°F (180°C). Spray wells of Brownie Pan with nonstick cooking spray.Zest oranges using Microplane® Adjustable Fine Grater. (You should get about 3 tbsp/45 mL of zest.) Juice oranges to get 1/3 cup (75 mL).Mix half of the zest, 3/4 cup (175 mL) of the sugar, oil, sour cream, milk and egg whites in large Bamboo Fiber Bowl until well blended.Mix flour, baking soda and salt in medium Bamboo Fiber Bowl. Mix flour mixture into wet ingredients until blended.Divide batter evenly into pan using a heaping Medium Scoop. Bake 12-14 minutes or until wooden pick inserted into centers comes out clean.To make the glaze, microwave remaining 3/4 cup (175 mL) sugar and orange juice in uncovered Small Micro-Cooker® on HIGH 1-2 minutes or until hot. Stir until sugar is dissolved.To make the topping, mix cream cheese, powdered sugar and remaining zest in Classic Batter Bowl until smooth. Stir in whipped topping until blended. Remove pan from oven and immediately spoon about 1 tbsp (15 mL) glaze over each cake. Cool in pan 5 minutes. Remove cakes from pan to Stackable Cooling Rack.Fit Easy Accent® Decorator with open star tip. Scoop topping into decorator using Medium Scoop and pipe onto cakes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.