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Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:24Yield:24 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:24Yield:24 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:24
Servings:
24
Yield:24 servings
Yield:
24 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake2 1/2cupswhole-wheat pastry flour(see Tip) or1cupwhole-wheat flourand1 2/3cupscake flour2cupsfine cornmeal, preferably stone-ground2 ½teaspoonsbaking soda1 ¼teaspoonsbaking powder1teaspoonsalt1teaspoonground cinnamon½teaspoonground allspice2largeegg whites2cups packedlightordark brown sugar115-ounce canunseasoned pumpkin puree1cuplow-fat plain yogurt⅓cupcanola oil2teaspoonsfreshly grated orangeorlemon zest (optional)1 1/2cupsdried cranberriesorraisinsGlaze & Garnish½cuppacked confectioners’ sugar1-1 1/2tablespoonsorange juice1/2-1teaspoonfreshly grated orange zest,plusjulienned zest for garnish
Cook Mode(Keep screen awake)
Ingredients
Cake
2 1/2cupswhole-wheat pastry flour(see Tip) or1cupwhole-wheat flourand1 2/3cupscake flour
2cupsfine cornmeal, preferably stone-ground
2 ½teaspoonsbaking soda
1 ¼teaspoonsbaking powder
1teaspoonsalt
1teaspoonground cinnamon
½teaspoonground allspice
2largeegg whites
2cups packedlightordark brown sugar
115-ounce canunseasoned pumpkin puree
1cuplow-fat plain yogurt
⅓cupcanola oil
2teaspoonsfreshly grated orangeorlemon zest (optional)
1 1/2cupsdried cranberriesorraisins
Glaze & Garnish
½cuppacked confectioners’ sugar
1-1 1/2tablespoonsorange juice
1/2-1teaspoonfreshly grated orange zest,plusjulienned zest for garnish
DirectionsTo prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.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: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.TipsMake Ahead Tip: 12-cup Bundt panTip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
Directions
To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.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: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.TipsMake Ahead Tip: 12-cup Bundt panTip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice in a large bowl. Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined.
Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.
Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
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: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.
Tips
Make Ahead Tip: 12-cup Bundt pan
Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
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Nutrition Facts(per serving)215Calories4gFat43gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
