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Orange Walnut Loaf

  • Makes: 16 slices  
  • Preparation Time: 20 minutes 
  • Cooking Time: 55-60 minutes 

Ingredients

1/2 cup125 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1 tbsp15 mL lemon juice or vinegar

1 cup250 mL granulated sugar

2 eggs

1/2 cup125 mL olive oil

1 tbsp15 mL grated orange zest

1 tsp5 mL vanilla

1 1/2 cups375 mL Robin Hood® Original All Purpose Flour

1 tsp5 mL baking powder

1/2 tsp2 mL baking soda

1/2 tsp2 mL salt

3/4 cup175 mL toasted walnuts, chopped

Icing sugar, for dusting

Directions

  1 Preheat oven to 350ºF (180ºC). Grease an 8 1/2” x 4 1/2” (1.5L) loaf pan.

  2 Combine Carnation Evaporated Milk and lemon juice. 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 Milk mixture and add remaining dry ingredients. Fold in walnuts. Spoon into 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 icing sugar.

Tip(s)

Baking with olive oil gives the cake a moist, light texture.


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