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.
Nutrition per serving may change if servings are adjusted.
1 1/2 cups whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 large egg white
1 1/2 cups packed light brown sugar
1 15-ounce can unseasoned pumpkin puree
1/3 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup walnuts, chopped, toasted and divided (see Tip)
3 tablespoons packed light brown sugar
2 tablespoons low-fat milk, or evaporated fat-free milk
2 teaspoons butter
To prepare cake: Preheat oven to 350 °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).
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.
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.
229 calories;7 g fat(1 g sat); 3 g fiber; 38 g carbohydrates; 4 g protein; 34 mcg folate; 25 mg cholesterol; 22 g sugars; 0 g added sugars; 4201 IU vitamin A; 4 mg vitamin C; 23 mg calcium; 1 mg iron; 281 mg sodium; 107 mg potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat