Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole-wheat pastry flour

  2. 1 cup all-purpose flour

  3. 2 teaspoons baking soda

  4. 3/4 teaspoon salt

  5. 2 teaspoons ground cinnamon

  6. 1 teaspoon ground allspice

  7. 1/2 teaspoon ground nutmeg

  8. 1/4 teaspoon ground cloves

  9. 2 large eggs

  10. 1 large egg white

  11. 1 1/2 cups packed light brown sugar

  12. 1 15-ounce can unseasoned pumpkin puree

  13. 1/3 cup orange juice

  14. 1/4 cup canola oil

  15. 1 teaspoon vanilla extract

  16. 1/2 cup walnuts, chopped, toasted and divided (see Tip)

Instructions Jump to Ingredients ↑

  1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt or tube pan with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess (or use cooking spray with flour). Whisk whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves in a medium bowl. Combine eggs, egg white and 1 1/2 cups brown sugar in a large mixing bowl. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Set aside 2 tablespoons walnuts for the glaze and fold the rest into the batter. Scrape the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool in the pan for 10 minutes. To prepare glaze & finish cake: Combine 3 tablespoons brown sugar, milk and butter in a small saucepan. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute. Remove from heat and stir in the reserved 2 tablespoons walnuts. Turn the cake out onto the rack; place the rack over a baking sheet. Drizzle the warm glaze over the top and sides of the cake. Transfer to a serving plate; spoon any glaze from the baking sheet over the cake. Let cool completely.


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