Name: Pumpkin Cake with Dried Cranberries
Cook time: 30 min
Total time: 150 min
Ingredients: 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; 2.5 teaspoons baking soda; 1.25 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 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; 0.33300000429153 cup canola oil; 2 teaspoons freshly grated orange or lemon zest (optional); 1 1/2 cups dried cranberries or raisins; 0.5 cup packed confectioners&#8217; sugar; 1-1 1/2 tablespoons orange juice; 1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

Pumpkin Cake with Dried Cranberries

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

EatingWell Test Kitchen

Updated on March 5, 2020

Cook Time:

30 mins

Additional Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

Yield:

24 servings

Nutrition Profile:

High Fiber Low-Calorie

Jump to Nutrition Facts

Ingredients

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 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ 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
⅓ cup canola oil
2 teaspoons freshly grated orange or lemon zest (optional)
1 1/2 cups dried cranberries or raisins

Glaze & Garnish

½ cup packed confectioners’ sugar
1-1 1/2 tablespoons orange juice
1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

Directions

To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
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.
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.
Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.
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.

Tips

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 Facts (per serving)

215	Calories
4g	Fat
43g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 215
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 3g	12%
Total Sugars 24g
Added Sugars 23g	46%
Protein 3g	7%
Total Fat 4g	5%
Saturated Fat 0g	2%
Cholesterol 1mg	0%
Vitamin A 2763IU	55%
Vitamin C 1mg	1%
Folate 4mcg	1%
Sodium 271mg	12%
Calcium 55mg	4%
Iron 1mg	3%
Magnesium 8mg	2%
Potassium 93mg	2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.