Pumpkin Walnut Cake

Serving Size : 16
Ingredients

for prepare Pumpkin Walnut Cake

:

Amount	Measure	Ingredient - Preparation Method
CAKE pumpkin walnut cake
1/2	cup	walnuts
2 1/2	cups	all-purpose flour
2	teaspoons	baking soda
3/4	teaspoon	salt
2	teaspoons	ground cinnamon
1	teaspoon	ground allspice
1/2	teaspoon	ground nutmeg
1/4	teaspoon	ground cloves
2	large	eggs
1	large	egg white
1 1/2	cups	packed light brown sugar
15	ounces	unseasoned pumpkin puree
1/3	cup	fresh orange juice
1/4	cup	canola oil
1	teaspoon	pure vanilla extract
CARAMEL-WALNUT GLAZE pumpkin walnut cake
3	tablespoons	packed light brown sugar
2	tablespoons	1% milk
or evaporated skim milk pumpkin walnut cake
2	teaspoons	butter

TO MAKE CAKE: 1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt or tube pan or coat it with nonstick spray. Dust pan with flour, tilting to coat and tapping out the excess. 2. Spread walnuts in a shallow pan and bake until fragrant, about 5 minutes; let cool. Chop walnuts and set aside. 3. In a medium bowl, whisk flour, baking soda, salt and spices. 4. In a large mixing bowl, combine eggs, egg white and brown sugar. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth. 5. Add dry ingredients to wet ingredients and stir until just combined. Set aside 2 tablespoons walnuts for the glaze and fold the rest into the batter. 6. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. Transfer to a wire rack. Let cool in the pan for 10 minutes. TO MAKE GLAZE: 1. While cake is cooling in pan, in a small saucepan, combine brown sugar, milk and butter. Bring to a boil, stirring frequently, over medium heat. Cook for 1 minute. Remove from heat and stir in reserved 2 tablespoons walnuts. 2. Tum cake out onto rack; place rack over a baking sheet. Drizzle warm glaze over the top and sides of the cake. Transfer to a serving platter and spoon any glaze from the baking sheet over the cake. Let cool completely. MAKES 16 SERVINGS. 245 calories per serving: 5 grams protein; 7 grams fat(1 gram saturated fat); 41 grams carbohydrate; 230 mg sodium; 28 mg cholesterol: 1 gram fiber.

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