This cake tastes a lot more decadent than it really is, nutrition-wise. That's not to say I would suggest eating more than one piece in a sitting, but it stays close to my guideline to limit sweets to about 200 calories (or less). And it tastes great without the glaze, too! In fact, I like to make pound cakes like this because they provide just the right touch of sweetness and they are easy to freeze. If you don't plan on giving your neighbors any, you can place individual slices in saran wrap or resealable sandwich bags and then into a gallon-size freezer bag. They will stay fresh for at least one month. This is great because the leftovers aren't sitting on your countertop waiting to be eaten and you can enjoy a slice next week without having to bake another one!
1/2 cup unsalted butter, softened to room temperature (can sub canola oil if avoiding dairy)
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
2 large egg whites, at room temperature
1 1/2 cups plus 1 tbsp. unbleached all-purpose flour
1 1/2 cups unbleached whole wheat flour (I used King Arthur White Whole Wheat)
1 tsp. double-acting baking powder (I used aluminum-free)
1 tsp. ground ginger
1/4 tsp. salt
1 (15 oz) can pumpkin puree (or about 1 3/4 cups)
1/4 cup orange juice
2 tbsp. grated orange zest
2 tsp. pure vanilla extract
1/2 cup powdered sugar
1 tbsp. grated orange zest
1 tbsp. orange juice
To make cake, preheat oven to 350 degrees F. Grease a 10-cup bundt pan and sprinkle lightly with flour, shaking pan to coat. In a large mixing bowl, beat butter at medium speed of a mixer until light and fluffy. Gradually add sugar in 1/2 cup increments, beating well after each addition until well-blended. Then add eggs and egg whites one at a time, beating until combined after each addition. In a medium bowl, combine the flours, baking powder, ground ginger, and salt, and stir well to combine. In another mixing bowl, combine the pumpkin puree, 1/4 cup orange juice, 2 tbsp. orange zest, and vanilla extract. Add the flour mixture to the sugar mixture alternately with the pumpkin mixture, beating at low speed, beginning and ending with the flour mixture. Spoon the batter into the prepared pan. Bake in preheated oven for 50 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in pan about 15 minutes on a wire rack, then remove from pan. Cool completely on wire rack. If desired, add glaze. To make glaze, combine all ingredients in a small bowl, stirring until well-blended. Drizzle evenly over cake.
Servings: 18 (1 slice per serving, about 3 oz)
217 calories, 37 grams carbohydrate (2 grams fiber), 4 grams protein, 6 grams fat (3.5 grams saturated). This dessert is an excellent source of vitamin A.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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