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.

Servings: 24

Chile Con Queso. Image for November 2013 Newsletter

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 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.

Instructions:

To prepare cake:

  1. Preheat oven to 350°F.
  2. Coat a 12-cup Bundt pan with cooking spray.
  3. Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl.
  4. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest (if using) in a medium bowl until well combined.
  5. Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do not over mix.
  6. Scrape the batter into the prepared pan, smoothing the top.
  7. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
  8. 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:

  1. Place confectioners’ sugar and zest to taste in a small bowl.
  2. Add 1 tablespoon orange juice and stir until smooth.
  3. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency.
  4. Drizzle the glaze over the cooled cake.
  5. Garnish with julienned zest, if desired.

Notes: 

Source: Eating Well