Orange Walnut Loaf
Makes: 16 slices
Prep Time 20 mins
Cook Time 55 mins
Serves N/A
Difficulty N/A
Ingredients
- 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 tbsp (15 mL) lemon juice or vinegar
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1/2 cup (125 mL) olive oil
- 1 tbsp (15 mL) grated orange zest
- 1 tsp (5 mL) vanilla
- 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) toasted walnuts, chopped
- icing sugar, for dusting
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease an 8 1/2” x 4 1/2” (1.5 L) loaf pan.
Step 2:
Combine Carnation® Evaporated Milk and lemon juice. Reserve.
Step 3:
Beat sugar and eggs until well combined. Add olive oil, orange zest and vanilla.
Step 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.
Step 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
Baking with olive oil gives the cake a moist, light texture.