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. Source: EatingWell Magazine, November 1997

EatingWell Test Kitchen
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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; 7.4 g total fat; 1 g saturated fat; 25 mg cholesterol; 281 mg sodium. 107 mg potassium; 38.2 g carbohydrates; 2.6 g fiber; 22 g sugar; 3.9 g protein; 4201 IU vitamin a iu; 4 mg vitamin c; 34 mcg folate; 23 mg calcium; 1 mg iron; 16 mg magnesium;