Free Recipe Pumpkin-Cranberry Cake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin-Cranberry Cake Recipe
1/2 c Chopped walnuts
3 tb Brown sugar
1-1/2 tb Toasted wheat germ
1/4 ts Pumpkin-pie spice
1 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Toasted wheat germ
2 ts Baking powder
1 ts Pumpkin-pie spice
3/4 ts Salt
1/4 ts Baking soda
1 c Plain fat-free yogurt
3/4 c Canned pumpkin
1/2 c Packed brown sugar
2 tb Vegetable oil
1 lg Egg
1/2 c Sweetened dried cranberries
-such as craisins
1 ts Grated orange rind
Cooking spray
Pumpkin-Cranberry Cake Preparation
1. Preheat oven to 350°F. 2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside. 3. 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.
Cooking Temperature:
Recipe Serves: 12
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