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

EatingWell Test Kitchen
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Ingredients

Cake
Glaze & Garnish

Directions

Instructions Checklist
  • To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.

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  • 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.

  • 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.

  • Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.

  • Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.

  • 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.

Tips

Make Ahead Tip: 12-cup Bundt pan

Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

Nutrition Facts

215 calories; 4 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 271 mg sodium. 93 mg potassium; 43.3 g carbohydrates; 3.3 g fiber; 24 g sugar; 3.3 g protein; 2763 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 55 mg calcium; 8 mg magnesium; 23 g added sugar;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
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Rating: 2 stars
10/12/2014
Disappointed Too dry for my taste I'm sure it's because no egg and WW flour. Disappointed it didn't have a strong pumpkin taste if i had not used raisins there wouldn't much taste at all. Will not make again. Pros: Not many Cons: Too dry Read More