Pumpkin Walnut Cakes Tupelo MS

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Creative Cakes & Supplies
(662) 844-3080
1422 E Main St
Tupelo, MS

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Antonys' Cafe
(662) 841-2253
499 Gloster Creek Vlg Ste I2
Tupelo, MS

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Pastry Garden
(601) 271-2540
5182 Old Highway 11
Hattiesburg, MS

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Jody's Bakery & Deli
(601) 296-0144
5266 Old Highway 11
Hattiesburg, MS

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Wholesale Bakery
(601) 352-2253
2375 N State St
Jackson, MS

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Pretzel Twister
(662) 401-4293
1001 Barnes Crossing Rd Ste 193
Tupelo, MS

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Sweet Stuff Inc.
(228) 338-8352
2011 Popps Ferry Road
Biloxi, MS
Membership Organizations
Wedding Cakes Across America

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Home Bake & Candy Shoppe
(601) 582-3350
619 N 25th Ave
Hattiesburg, MS

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Village Confections
(601) 667-4311
127 N Union St
Canton, MS

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Pretzel Twister
(662) 401-4293
1001 Barnes Crossing Rd Ste 193
Tupelo, MS

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Pumpkin Walnut Cake

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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.

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