SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pumpkin Cake with Dried Cranberries

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

From EatingWell: 

This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.

24 servings | Active Time: 30 minutes | Total Time: 2 1/2 hours (including cooling time)

Ingredients

Cake

Glaze & Garnish

Preparation

  1. To prepare cake: Preheat oven to 350°F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
  2. Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.
  3. Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.
  4. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
  5. Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.
  6. To prepare glaze: Place confectioners’ sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.

Nutrition

Per serving : 215 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 1 mg Cholesterol; 43 g Carbohydrates; 3 g Protein; 3 g Fiber; 271 mg Sodium; 93 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Tips & Notes