Pumpkin Walnut Cakes Lincoln NE

This page provides relevant content and local businesses that can help with your search for information on Pumpkin Walnut Cakes. You will find informative articles about Pumpkin Walnut Cakes, including "Pumpkin Walnut Cake". Below you will also find local businesses that may provide the products or services you are looking for. Please scroll down to find the local resources in Lincoln, NE that can help answer your questions about Pumpkin Walnut Cakes.

Bread & Cup
(402) 438-2255
440 N 8th St # 150
Lincoln, NE

Data Provided by:
Grateful Bread
(402) 474-0101
1625 S 17TH St
Lincoln, NE

Data Provided by:
High Society Cheesecake
(402) 328-2343
5600 S 48th St Ste 106
Lincoln, NE

Data Provided by:
Mendez Bakery
(308) 385-3540
123 W 4th St
Grand Island, NE

Data Provided by:
Connie's Blair Bakery
(402) 426-3839
132 S 17TH St
Blair, NE

Data Provided by:
Wonder Hostess Thrift
(402) 466-1179
2711 N 27TH St
Lincoln, NE

Data Provided by:
Wise Oven Bakery Llc
(402) 465-8469
6220 Havelock Ave
Lincoln, NE

Data Provided by:
Gerda's Bakery
(402) 553-6774
5180 Leavenworth St
Omaha, NE

Data Provided by:
Cunningham's Feed Bakery Grill
(308) 962-7373
603 Nebraska Ave
Arapahoe, NE

Data Provided by:
Sgt Peffer's Bake Shop
(402) 556-7007
1531 N Saddle Creek Rd
Omaha, NE

Data Provided by:
Data Provided by:

Pumpkin Walnut Cake

Provided by: 

By Maureen Callahan

Pumpkin Walnut Cake
Canned pumpkin replaces some of the fat found in traditional layer cakes while keeping it moist and rich-tasting. And instead of butter, we got away with using just a little canola oil.

For the glaze, mix up some maple syrup and milk and you can skip all the sugar and butter called for in more traditional toppings.

1 cup whole wheat pastry flour
3¼4 teaspoon baking powder
1¼4 teaspoon baking soda
1¼2 teaspoon ground cinnamon
1¼2 teaspoon ground nutmeg
1¼4 teaspoon salt
1¼4 teaspoon ground allspice
1¼8 teaspoon ground cloves
3¼4 cup organic sugar or sucanat
1¼4 cup canola oil
1 teaspoon vanilla extract
1 egg
1¼2 cup canned pumpkin
1¼4 cup 1% low-fat milk
1¼4 cup coarsely chopped walnuts

maple cream sauce
1¼2 cup low fat milk
1¼2 teaspoon cinnamon
1¼2 cup maple syrup
Preheat oven to 350°.

Combine first 8 ingredients (pastry flour through cloves) in a small bowl, whisking until well blended. Combine sugar, canola oil, and vanilla in a large bowl, stirring until blended. Whisk in egg, then stir in pumpkin.

Add flour mixture to pumpkin mixture, alternating with the low-fat milk, beginning and ending with flour mixture. Pour batter into a 9-inch-diameter cake pan coated with cooking spray; sprinkle evenly with walnuts and bake for 25 to 30 minutes or until cake springs back when touched lightly in the center. Remove from oven and cool on a wire rack for 10 minutes. Remove cake from pan and continue cooling on wire rack.

To make the sauce, combine milk and cinnamon in a small heavy-bottomed saucepan. Cook over low heat until mixture just begins to boil; immediately stir in syrup and continue cooking until sauce thickens slightly.

To serve, cut cake into 8 wedges. Place each wedge on a serving plate and drizzle maple cream sauce on top.

Copyright 1999-2009 Natural Solutions: Vibrant Health, Balanced Living/Alternative Medicine/InnoVisi...