- canola oil cooking spray
- 1 cup sugar 250 mL
- 1/2 cup canola oil 125 mL
- 1 cup raisins or currants 250 mL
- 1 cup strong black coffee, warm 250 mL
- 1½ cups honey 375 mL
- 3 large eggs
- 3 cups unbleached white flour 750 mL
- 1/2 tsp baking powder 2 mL
- 1/2 tsp baking soda 2 mL
- 1/2 tsp salt 2 mL
- 1 tsp ground ginger 5 mL
- 1/8 tsp ground cloves 0.5 mL
- 1/2 tsp allspice 2 mL
- 1 tsp ground cinnamon 5 mL
- 1. Preheat oven to 350 °F (180 °C). Spray 10 x 4½-inch (25 x 11 cm) Bundt or tube cake pan with canola oil cooking spray.
- 2. In large bowl, cream sugar and oil with electric mixer until well blended.
- 3. In medium bowl, add raisins, coffee and honey. Soak for 10 minutes. Add eggs one at a time and beat well after each addition. Add to creamed sugar mixture.
- 4. In medium bowl, sift flour, baking powder, baking soda, salt, ginger, cloves, allspice and cinnamon. Stir.
- 5. Add dry ingredients to creamed sugar mixture. Beat until just combined.
- 6. Pour batter into prepared pan and bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Invert onto wire rack.
|Gras saturés||1 g|
Honey Peanut Butter And Chocolate Popcorn
Baking with canola oil can reduce your saturated fat intake.
This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat. See the recipe video below.
This recipe celebrates summer with all the luscious flavors you expect from this all-time favorite dessert, but in a healthier and easier way. The biscuits are made better-for-you with canola oil instead of butter and half whole-grain flour. They are simple drop biscuits; no rolling or dough-cutting required. And the whipped cream topping is lightened with Greek yogurt for a subtle tanginess that beautifully complements the fresh berries.