Pumpkin-cranberry Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Cakes, Cooking lig | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped walnuts |
| 3 | T | Brown sugar |
| 1 1/2 | T | Toasted wheat germ |
| 1/4 | t | Pumpkin-pie spice |
| 1 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Toasted wheat germ |
| 2 | t | Baking powder |
| 1 | t | Pumpkin-pie spice |
| 3/4 | t | Salt |
| 1/4 | t | Baking soda |
| 1 | c | Plain fat-free yogurt |
| 3/4 | c | Canned pumpkin |
| 1/2 | c | Packed brown sugar |
| 2 | T | Vegetable oil |
| 1 | Egg | |
| 1/2 | c | Sweetened dried cranberries |
| such as craisins | ||
| 1 | t | Grated orange rind |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 350°F. Combine first 4 ingredients in a small bowl; stir with fork. Set aside. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350°F for 25 minutes. Cool on a wire rack. Yield: 12 servings. Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g); protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg; sodium 199mg; calcium 112mg. Notes: If you're using a glass baking dish, lower the oven temperature to 325°F. Recipe by: Cooking Light Magazine, April 1998 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 61
Total Fat: 7.1g
Cholesterol: 16.7mg
Sodium: 314.7mg
Potassium: 193mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 14.4g
Protein: 5.5g