Cranberry Pumpkin CakeThree Sisters Cookbook1/2 cup chopped walnuts 3 tablespoons brown sugar 1 1/2 tablespoons toasted wheat germ 1/4 teaspoon pumpkin-pie spice 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 cup toasted wheat germ 2 teaspoons baking powder 1 teaspoon pumpkin-pie spice 3/4 teaspoon salt 1/4 teaspoon baking soda 1 cup plain fat-free yogurt 3/4 cup canned pumpkin 1/2 cup packed brown sugar 2 tablespoons vegetable oil 1 large egg 1/2 cup sweetened dried cranberries (example: Craisins) 1 teaspoon grated orange rind cooking spray Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind. Spoon batter into a 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack. Yield: 12 servings Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.), sodium 199 mg.,cholesterol 19 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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