This fall treat has reduced fat and calories, but plenty of rich spicy, nutty flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • For cake, preheat oven to 325 degrees F. Generously coat a 10-inch nonstick fluted tube pan with cooking spray; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, pumpkin pie spice, orange peel, and salt; set aside. In a small bowl combine the water and pumpkin.

    Advertisement
  • In a large bowl combine the 1 cup sugar, the oil, and the 1 teaspoon flavoring. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.

  • Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack for 20 minutes. Invert pan and cake together. Remove pan. Cool cake on wire rack for at least 2 hours.

  • Meanwhile, for glaze, in a small saucepan combine orange juice, the 2 tablespoons sugar, and the cornstarch; stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir for 1 minute more. Remove from heat. Stir in the 1/4 teaspoon flavoring. Cool completely.

  • Just before serving, drizzle cooled glaze evenly over top of cooled cake. If desired, garnish with orange slices.

Tips

Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

189 calories; 7.2 g total fat; 164 mg sodium. 28.8 g carbohydrates; 3.4 g protein; Full Nutrition