November 2013 > Title
Healthy Recipe of the Month
Pumpkin Cake with Dried Cranberries
This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.
- 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 cornmeal, preferably stone-ground
- 2 1/2 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 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
- 1/3 cup canola oil
- 2 teaspoons freshly grated orange or lemon zest (optional)
- 1 1/2 cups dried cranberries or raisins
Glaze & Garnish
- 1/2 cup packed confectioners’ sugar
- 1/2 tablespoons orange juice
- 1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish
Total Per Serving: Calories - 215, Carbs - 43 gm, Fat - 4 gm, Protein - 3 gm.
To prepare cake:
- Preheat oven to 350°F.
- 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 not 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.
- Equipment: You will need a 12-cup Bundt pan, several bowls, a whisk, and a rubber spatula.
- 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. You can find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
Source: Eating Well