Pumpkin-Citrus Bundt Cake Recipe

Pumpkin-Citrus Bundt Cake Recipe photo by Taste of Home

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I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon

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Pumpkin-Citrus Bundt Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 14 Servings

20 55 75

Ingredients

2 cups canned pumpkin
1-1/3 cups sugar
1-1/4 cups fat-free milk
2 eggs
1/2 cup orange juice
1/3 cup canola oil
1-1/2 teaspoons maple flavoring
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/4 cup ground flaxseed
2 tablespoons grated orange peel
4 teaspoons baking powder
1 tablespoon cornstarch
1 tablespoon poppy seeds
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking soda
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange peel
1 to 2 tablespoons orange juice

Directions

In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange peel, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 14 servings.

Nutritional Facts 1 slice equals 301 calories, 8 g fat (1 g saturated fat), 31 mg cholesterol, 351 mg sodium, 54 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Pumpkin-Citrus Bundt Cake in Country Woman October/November 2011, p45