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Pumpkin-Walnut Cake

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours
  16 servings
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.

Make Ahead Tip: Equipment: 12-cup Bundt or tube pan
RECIPE INGREDIENTS
For the Cake:
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)
For Caramel-Walnut Glaze:
3 tablespoons   packed light brown sugar
2 tablespoons   low-fat milk or evaporated fat-free milk
2 teaspoons   butter

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.
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Cakes & Breads
Nutrition Facts per Serving
Yield:   16 servings
Calories: 229
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 38g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 28mg
Sodium: 281mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: nancy Reviewed: 10/24/2008
nice and moist
such a moist cake...would make it again adding nuts and raisins to the batter...used only 1 whole egg and 2 egg whites
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