This looks delicious. . . .but I would definitely substitute the canola oil.
http://healthwyze.org/index.php/component/content/article/123-the-bomb-shell-truth-about-canola-oil.html
Wow. I had no idea.
I’ve also used Safflower oil; do you have any info on that?
We use butter, olive oil and coconut oil for all cooking; and peanut oil for deep-frying. But what would you think is best to use in a cake like this?
-JT