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Pumpkin-cranberry Cake

January 28, 2023

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 350Â°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 350Â°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 325Â°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) ---------------------------------------------- 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