Pumpkin-Citrus Tube Cake
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
Ingredients
- 2 cups canned pumpkin
- 1-1/3 cups sugar
- 1-1/4 cups fat-free milk
- 2 large 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 zest
- 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 zest
- 1 to 2 tablespoons orange juice
Reviews
I substituted the eggs with 1 ripe Banana and used oatmilk to make this cake vegan, and it was absolutely gorgeous. I will definitely make it again and again in the pumpkin season. A really good choice to use my last pumpkin of 2017 [email protected], I know it is years late, but you can just skip that small amount of flaxseed. You could also use chia-seeds instead if you have those at home.
Lots of pumpkin flavor and the cake came out very pretty looking. But the icing soaked into the cake after just one day. This was a very dense cake. Not so bad but I have other favorites.
So good and healthy too! It was gone in one day.
was interested until I got to the flaxseed/ didn't want to buy just to use for this recipe/ could it be replaced with something else?
There is a lot of interesting flavours and textures plus makes a moist cake.
No comment left
prep time was more than 20 min. the batter seemed too thin. the cake did not rise,therefore was very heavy! not good very disappointed!!