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Categories:
pecans flour baking soda salt cinnamon allspice ground nutmeg ground cloves eggs egg Splenda pumpkin orange juice canola oil vanilla
Viewed: 15 - Published at: 8 years agoIngredients
- 1/3 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- Pinch salt
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 egg white
- 1 1/2 cup Splenda packed brown-sugar
- 1 (15-ounces) can pumpkin
- 1/3 cup fresh orange juice
- 1/4 cup canola oil
- 1 teaspoon vanilla
Method
- 1) Preheat the oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Dust the pan with flour, tapping out the excess.
- 2) In a small, dry skillet over medium heat, toast the pecans until lightly browned, about 3-4 minutes. Set aside.
- 3) In a medium bowl, combine the flour baking soda, salt and spices.
- 4) In a large bowl, combine the eggs, egg white, and brown sugar. Beat with an electric mixer until fluffy. Add the pumpkin, orange juice, oil, and vanilla.
- 5) Add the dry ingredients into the wet ingredients and stir until combine. Add the pecans.
- 6) Scrape the batter into the prepared pan.
- Bake for 1 hour to 1 hour and 10 minutes or until a cake tester comes out clean. Remove the cake from the oven and let cool 5 minutes in pan. Turn the cake out onto a cooling rack and cool completely.
- 7) The entire cake may be sprinkled with a teaspoon or two of powdered sugar or slices may be served with a dollop of fat-free whipped cream.
