Pumpkin Pecan Cake

By AnnaMaria507

1 serving = 1/12 cake
Calories 290
Total fat 8 g
Fiber 2 g
Sugar 27 g
Protein 5 g

Ingredients

• 1/3 cup chopped pecans
• 2-1/2 cups all pupose flour
• 2 tsp. baking soda
• 1 pinch salt
• 2 tsp. cinnamon
• 1 tsp. allspice
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 2 eggs
• 1 egg white
• 1-1/2 cups packed brown sugar substitute
• 1 (15 oz.) can pumpkin
• 1/3 cup fresh orange juice
• 1/4 cup canola oil
• 1 tsp. vanilla

Preparation

Step 1

1. Preheat oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Dust the pan with flour, tapping out the excess.
2. In a small, dry skillet over medium heat, toast the pecans until lightly browned, about 3-4 minutes. Set aside.
3. In a medium bowl, combine the flour, baking soda, salt and spices.
4. In a large bowl, combine the eggs, egg white and brown sugar subsitute. Beat with an electric mixter unti fluffy. Add the pumpkin, orange juice, oil and vanilla.
5. Add the dry ingredients into the wet ingredients and stir until combined. Add the pecans.
6 Scrape the batter into the prepared pan. Bake for 1 hour to 1 hour 10 minutes or until a cake tester comes out clean. remove the cake from the oven and let cool 5 minutes in the pan. Turn the cake out onto a cooling rack and cool completely.
7. The entire cake may be sprinkled with a teaspoon or two of powdered sugar.