Pumpkin-Walnut Cake
"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..."
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.
Comments & Reviews
Just A Pinch Sweepstakes