Pumpkin Cake with Dried Cranberries

Name: Pumpkin Cake with Dried Cranberries
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 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; 1/2 cup packed confectioners’ sugar; 1-1 1/2 tablespoons orange juice; 1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

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

INGREDIENTS

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2 1/2 cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1 2/3 cups cake flour

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2 cups cornmeal, preferably stone-ground

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2 1/2 teaspoons baking soda

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1 1/4 teaspoons baking powder

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1 teaspoon salt

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1 teaspoon ground cinnamon

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1/2 teaspoon ground allspice

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2 large egg whites

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2 cups packed light or dark brown sugar

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1 15-ounce can unseasoned pumpkin puree

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1 cup low-fat plain yogurt

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1/3 cup canola oil

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2 teaspoons freshly grated orange or lemon zest (optional)

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1 1/2 cups dried cranberries or raisins

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GLAZE

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1/2 cup packed confectioners’ sugar

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1-1 1/2 tablespoons orange juice

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1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish

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