Pumpkin Pecan Cake

15 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    {"0":"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":"2) In a small, dry skillet over medium heat, toast the pecans until lightly browned, about 3-4 minutes. Set aside.","4":"3) In a medium bowl, combine the flour baking soda, salt and spices.","6":"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.","8":"5) Add the dry ingredients into the wet ingredients and stir until combine. Add the pecans.","10":"6) Scrape the batter into the prepared pan.","11":"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.","13":"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."}

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