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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997

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Recipe Summary

total:
2 hrs
Servings:
16
Nutrition Profile:
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Ingredients

Cake
Caramel-Walnut Glaze

Directions

Instructions Checklist
  • To prepare cake: Preheat oven to 350 degrees 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).

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  • 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.

Tips

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 Facts

229 calories; protein 3.9g 8% DV; carbohydrates 38.2g 12% DV; exchange other carbs 2.5; dietary fiber 2.6g 11% DV; sugars 21.9g; fat 7.4g 11% DV; saturated fat 1g 5% DV; cholesterol 24.6mg 8% DV; vitamin a iu 4201IU 84% DV; vitamin c 3.8mg 6% DV; folate 34.2mcg 9% DV; calcium 22.8mg 2% DV; iron 1mg 6% DV; magnesium 15.7mg 6% DV; potassium 106.7mg 3% DV; sodium 281.3mg 11% DV; thiamin 0.1mg 9% DV.