Cranberry-Pumpkin Cake
Recipe: #16394
December 18, 2014
Categories: Breads, Desserts, Cakes, Authentic, Native American, Oven Bake, Low Fat, Non-Dairy, Quick Breads, Flour, Kosher Dairy, more
"SOURCE 3 SISTERS COOKBOOK This recipe does not multiply easily. Yield: 12 servings Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.), sodium 199 mg.,cholesterol 19 mg."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (78.2 g)
- Calories 202.7
- Total Fat - 6.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 17.8 mg
- Sodium - 252.1 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 2.2 g
- Sugars - 15.9 g
- Protein - 5.4 g
- Calcium - 104 mg
- Iron - 1.1 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. combine first 4 ingredients in a small bowl; stir and set aside.
Step 2
Combine flours and the next 5 ingredients in a medium bowl; make a well in center of mixture.
Step 3
Combine yogurt, pumpkin, 1/2 cup brown sugar, oil and egg; stir well with a whisk.
Step 4
Add to flour mixture, stirring just until moist.
Step 5
Fold in cranberries and orange rind.
Step 6
Spoon batter into a 13x9 inch cake pan coated with cooking spray.
Step 7
Sprinkle with walnut mixture.
Step 8
Bake at 350 degrees for 25 minutes. Cool on a wire rack.
Tips
No special items needed.
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