Saturday, October 15, 2016

Glazed Pumpkin Pecan Cakes

1 orange (reserve 2 tsp grated zest)
2 lightly beaten eggs
l cup sugar
1 cup water
3/4 cup canned pumpkin
1/4 cup vegetable oil
2 tsp vanilla
1 cup whole wheat flour
1 cup regular flour
2 tsp pumpkin pie spice
2-1/2 tsp baking powder
1/2 tsp salt
3/4 cup chopped, toasted pecans
1 cup xxx sugar

  • Preheat oven to 325
  • Grease & flour a 10" fluted bundt pan. Evenly sprinkle the pecans in the bottom of the pan. Set aside.
  • Squeeze the juice from the orange. Set aside the juice.
  • In a mixing bowl add the orange zest, eggs, sugar, water, pumpkin, vegetable oil and vanilla. Mix well.
  • Add the baking powder, pumpkin pie spice, salt and flour.  Mix well.
  • Pour batter on top of pecans in bundt pan.
  • Bake for 45-50 minutes or until a wooden skewer comes out clean.
  • Allow to cool for about 20 minutes before glazing.
  • To make the glaze, add to a medium-sized bowl the xxx sugar and enough of the orange juice to reach preffered drizzling consistency.
Calories (serves 10) 341 calories,13 g fat, 54 g carbs, 3 g fiber, 5 g protein

* I got the recipe from the Oct 2016 issue of BH&G magazine, page 98. 

No comments:

Post a Comment