Low Fat Cake Recipes
Pumpkin-Walnut Cake Recipe
This Pumpkin-Walnut Cake Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Pumpkin-Walnut Cake Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Pumpkin-Walnut Cake Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Pumpkin-Walnut Cake Recipe, also visited the following
sections::
Pumpkin-Walnut Cake Recipe
Pumpkin-Walnut Cake Recipe
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Ingredients:
***CAKE***
1/2 cup walnuts
2 1/2 cup all-purpose flour
2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1 large egg white
1 1/2 cup packed light brown sugar
15 oz unseasoned pumpkin puree
1/3 cup fresh orange juice
1/4 cup canola oil
1 tsp pure vanilla extract
***CARAMEL-WALNUT GLAZE***
3 tbsp packed light brown sugar
2 tbsp 1% milk -or evaporated skim milk
2 tsp butter
Instructions:
TO MAKE CAKE:
1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt or tube pan or coat it
with nonstick spray. Dust pan with flour, tilting to coat and tapping out
the excess.
2. Spread walnuts in a shallow pan and bake until fragrant, about 5
minutes; let cool. Chop walnuts and set aside.
3. In a medium bowl, whisk flour, baking soda, salt and spices.
4. In a large mixing bowl, combine eggs, egg white and brown sugar. Beat
with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange
juice, oil and vanilla; beat until smooth.
5. Add dry ingredients to wet ingredients and stir until just combined. Set
aside 2 tablespoons walnuts for the glaze and fold the rest into the
batter.
6. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until a
wooden skewer inserted in the center comes out clean. Transfer to a wire
rack. Let cool in the pan for 10 minutes.
TO MAKE GLAZE:
1. While cake is cooling in pan, in a small saucepan, combine brown sugar,
milk and butter. Bring to a boil, stirring frequently, over medium heat.
Cook for 1 minute. Remove from heat and stir in reserved 2 tablespoons
walnuts.
2. Tum cake out onto rack; place rack over a baking sheet. Drizzle warm
glaze over the top and sides of the cake. Transfer to a serving platter and
spoon any glaze from the baking sheet over the cake. Let cool completely.
MAKES 16 SERVINGS.
245 calories per serving: 5 grams protein; 7 grams fat(1 gram saturated
fat); 41 grams carbohydrate; 230 mg sodium; 28 mg cholesterol: 1 gram
fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 16
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This Pumpkin-Walnut Cake Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Pumpkin-Walnut Cake Recipe, or any of our other low fat recipes, please let us know. |
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