Pumpkin Cake with Dried Cranberries

1 Review
From the EatingWell Kitchen

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • Cake
  • 2 1/2 cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1 2/3 cups cake flour
  • 2 cups fine cornmeal, preferably stone-ground
  • 2 1/2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 large egg whites
  • 2 cups packed light or dark brown sugar
  • 1 15-ounce can unseasoned pumpkin puree
  • 1 cup low-fat plain yogurt
  • 1/3 cup canola oil
  • 2 teaspoons freshly grated orange or lemon zest (optional)
  • 1 1/2 cups dried cranberries or raisins
  • Glaze & Garnish
  • 1/2 cup packed confectioners’ sugar
  • 1-1 1/2 tablespoons orange juice
  • 1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 215 calories; 4 g fat(0 g sat); 3 g fiber; 43 g carbohydrates; 3 g protein; 4 mcg folate; 1 mg cholesterol; 24 g sugars; 23 g added sugars; 2763 IU vitamin A; 1 mg vitamin C; 55 mg calcium; 0 mg iron; 271 mg sodium; 93 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 1

October 12, 2014
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By: EatingWell User
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