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Thursday, September 6, 2012

Diabetic Orange Glazed Pumpkin Bundt Cake With Homemade Sugar Free Powdered Sugar Glaze..


Pumpkin is always a favorite fall and holiday item. There are few scents that convey the warmth and comfort of fall as well as the aroma of a pumpkin dish baking in the oven. That sweet, spicy smell wafting through the home is enough to calm even the most hurried holiday hostess. Not only are pumpkins a part of our fall decor, they are also a big part of our diet, and pumpkin is a healthy food we should all enjoy. Help the diabetic in your life enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart Balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar (see below)
2 tsp orange juice

Preheat oven to 350 degrees. Coat a 6 cup bundt pan with non-stick cooking oil spray and set aside.

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.

Combine butter flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Mix in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in bundt pan on a wire rack for 10 minutes, then remove from pan and cool completely on rack.

If you wish to use the glaze, combine the sugar free powdered sugar (recipe below) and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.

NOTE:
This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell! Most people won't know the difference.

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