Glazed Pumpkin-Pecan Cakes, Better Homes and Gardens

Prep:

30 mins

Bake:

30 mins at 325°

Cool:

10 mins

Servings:

10

Yield:

10 mini cakes or 1 large cake

Ingredients

• 1 orange
• 2 eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup water
• ¾ cup canned pumpkin
• ¼ cup vegetable oil
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 ½ teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¾ cup finely chopped pecans, toasted
• 1 cup powdered sugar

Directions

• Step 1
  Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.
• Step 2
  In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
• Step 3
  Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.
• Step 4
  Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.
• Step 5
  Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice.

Nutrition Facts

Per Serving:

341 calories, (2 g saturated fat, 6 g polyunsaturated fat, 5 g monounsaturated fat), 37 mg cholesterol, 255 mg sodium, 54 g carbohydrates, 3 g fiber, 33 g sugar, 5 g protein.