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1/2 cup125 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 tbsp15 mLlemon juice or vinegar
1 cup250 mLgranulated sugar
1/2 cup125 mLolive oil
1 tbsp15 mLgrated orange zest
1 tsp5 mLvanilla
1 1/2 cups375 mLRobin Hood® Original All Purpose Flour
1 tsp5 mLbaking powder
1/2 tsp2 mLbaking soda
1/2 tsp2 mLsalt
3/4 cup175 mLtoasted walnuts, chopped
Icing sugar, for dusting
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.
Baking with olive oil gives the cake a moist, light texture.
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