Pumpkin-Walnut Cake

http://www.eatingwell.com/recipes/pumpkin_walnut_cake.html

From EatingWell:  November 1997, The Essential EatingWell Cookbook (2004)

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.

16 servings | Active Time: 25 minutes | Total Time: 2 hours (including cooling time)

Ingredients

Cake

• 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)

Caramel-Walnut Glaze

• 3 tablespoons packed light brown sugar
• 2 tablespoons low-fat milk, or evaporated fat-free milk
• 2 teaspoons butter

Preparation

1. 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).
2. Whisk whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl.
3. 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.
4. 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.
5. 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.
6. 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.

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

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat

Tips & Notes

• 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.