A spice-rich autumn treat with a sweet, walnut glaze, this pumpkin cake travels well for potlucks or bake sales. Pumpkin is the secret to keeping our butterless version exceptionally moist and flavorful.
From EatingWell: November 1997, The Essential EatingWell Cookbook (2004)
Yield: 16 servings
Active Time: 25 minutes
Total Time: 2 hours (including cooling time)
- 1 1/2 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 large egg white
- 1 1/2 cups packed light brown sugar
- 1 15-ounce can unseasoned pumpkin puree
- 1/3 cup orange juice
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped, toasted and divided (see Tip)
- 3 tablespoons packed light brown sugar
- 2 tablespoons low-fat milk, or evaporated fat-free milk
- 2 teaspoons butter
- To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt or tube pan with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess (or use cooking spray with flour).
- Whisk whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl.
- Combine eggs, egg white and 1 1/2 cups brown sugar in a large mixing bowl. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Set aside 2 tablespoons walnuts for the glaze and fold the rest into the batter. Scrape the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool in the pan for 10 minutes.
- To prepare glaze & finish cake: Combine 3 tablespoons brown sugar, milk and butter in a small saucepan. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute. Remove from heat and stir in the reserved 2 tablespoons walnuts.
- Turn the cake out onto the rack; place the rack over a baking sheet. Drizzle the warm glaze over the top and sides of the cake. Transfer to a serving plate; spoon any glaze from the baking sheet over the cake. Let cool completely.
- Make Ahead Tip: Equipment: 12-cup Bundt or tube pan
- Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Per serving:
229 calories; 7 g fat (1 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 4 g protein; 3 g fiber; 281 mg sodium; 104 mg potassium.
Nutrition Bonus: Vitamin A (84% daily value).
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat