Bake a Pumpkin Cake Recipe you can feel great about eating. No guilt when you can make it with whole grains.
All our healthy cake recipes are so rich that you don't need the extra calories and fat of icing. How can you make cakes that are hearty yet still light? Go to the experts.
My most prized cookbook now is the King Arthur Flour Whole Grain Baking cookbook. They baked thousands of test batches to get whole grain baking right.
By the way, this cake recipe is a good base for adapting to other fruit or vegetable add-ins, especially if they hold a lot of moisture. Just take out the pumpkin and add carrots, and you have a really good healthy cake recipe.
• 1 3/4 cups brown sugar
• 1/2 cup butter, room temperature
• 1 1/2 cups whole wheat flour
• 1 cup whole barley flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 4 eggs, room temperature
• 1/2 cup canola oil
• 1 15-ounce can of pumpkin (not pumpkin pie filling)
• 1/2 cup pecan halves
Preheat oven to 350° F. Spray 9x13 pyrex dish with cooking spray.
Add brown sugar and butter to mixing bowl. Beat until well combined.
Meanwhile, whisk together all dry ingredients in a medium bowl, preferable with a spout. Set aside.
Add one egg at a time to the sugar and butter mixture. Beat for 4-5 minutes. Next add the oil and beat well.
Sprinkle in the dry ingredients - not too fast but not too slow. Mix just until it's together. Add pumpkin. If you can let the batter sit for an hour, the whole grains soften.
Pour into pyrex dish. Last, arrange pecan halves on top batter.
Bake for 55 minutes or until a toothpick comes out clean.
Share this pumpkin cake with no guilt!
*This cake doesn't need extra toppings, but you can sprinkle powdered sugar on each piece as they're served. During the holidays, make real whipped cream to top the cake.
Whole Grain flours contain fiber, which provides many, many benefits. Fiber reduces cholesterol, keeps you full and lowers the amount of food you eat, prevents cancer, prevents stroke, prevents diabetes, helps asthma, and promotes healthier teeth. Whole grains provide vitamins and nutrients: several B vitamins, iron, magnesium and selenium. These are vital to your body for metabolism, building bones, using energy, building immunity, transporting oxygen, and making red blood cells.
Pumpkin is a superstar food! It's low in calories and packed with nutrition, such as protein, calcium, iron, all minerals and most vitamins. Its' potassium and vitamin C prevents you from aging. Pumpkin is full of beta-carotene (like carrots), so it's great for eye, tissue, and skin health, as well as preventing cancer. It's heart healthy, prevents stroke, and boosts immunity. Eat more pumpkin!
Cinnamon has many benefits in controlling blood sugar levels and actually lowers cholesterol. It may prevent Alzheimer's disease and help control multiple sclerosis
Ginger has been used for centuries in fighting nausea. Studies have shown ginger to reduce colon inflammation, reduce sore muscles from exercise, reduce blood pressure, and ease menstrual pain.
Cloves are actually the spice highest in antioxidants.
Pecans are rich in antioxidants. They help lower bad cholesterol, prevent some cancers, and prevent heart disease. They are full of fiber, vitamins, and minerals.
Eggs are a health powerhouse. They are full of protein and vitamins. An egg's nutrition assists our body functions from immune system, metabolism, reproduction, nervous system, blood health, etc., etc., etc.
Canola oil contains vitamins E and K which helps your nervous system, muscles, and blood health. It has no cholesterol.
Salt is essential to our health. It aids our nervous system and regulates water in our bodies.
Butter is a natural food that contains protein and vitamins B-12, A, E, D, and K. These vitamins do everything from aiding immunity, vision, metabolism, nervous system, bone health, and much more.
Sugar isn't all bad. It's a carbohydrate which is our body's main source of energy and pretty much our brain's only source of energy. Keep your intake of sugar moderate and you can enjoy desserts without gaining weight.
Information from the American Heart Association
You can't just substitute whole wheat flour in baking and have it turn out. Have you had as many failures as I have?
I had no idea you could make cakes with whole grains and have them taste as good as regular cakes!
I highly, highly recommend this cookbook. So glad I found it for my family. This changes dessert forever!
Oct 14, 16 03:14 PM
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