High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Jack O' Lip-Smackin' Lantern" Cake
When the frost is on the pumpkin, it’s time to heat up the oven and bake this incredibly tea-licious Pumpkin Bundt Cake. Made mostly with Splenda sugar substitute and low-fat ingredients, it’s not only decadent but a healthy alternative.
1 cup flour
1/2 cup whole-wheat flour
2-1/2 teaspoons pumpkin pie
spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup low-fat or fat-free
buttery spread, warmed to
room temperature
1/2 cup Splenda granulated
sugar
1/2 cup Splenda brown sugar
1 cup canned solid-pack
pumpkin
1 large egg
1/2 cup low-fat buttermilk
3 teaspoons vanilla extract
Glaze
1/3 cup confectioners’ sugar
3 teaspoons orange juice
Preheat oven to 350 degrees F. Spray a bundt cake pan with non-fat cooking spray.
In a medium-sized bowl, combine the flour, whole-wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk the ingredients until they are blended.
In a large bowl, combine the buttery spread, granulated sugar and brown sugar with an electric mixer on medium speed.
Beat in the pumpkin and egg.
Reduce the speed to low and beat in the flour mixture.
Beat in the buttermilk and vanilla until the mixture is moistened.
Pour the batter into the prepared bundt cake pan. Bake for 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool, in the pan, on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the wire rack.
To prepare the glaze, in a small bowl, combine the confectioners’ sugar and 2 teaspoons of orange juice. Stir the glaze until it is well mixed. Continue to stir in more orange juice, one drop at a time, until you reach the desired consistency of glaze. Drizzle the glaze over the cake. Store in an airtight container at room temperature for 2 days or in the refrigerator.
Set a perfect fall harvest tea table with this Pumpkin Bundt Cake and an urn filled with piping hot Bigelow Pumpkin Spice Autumn Spiced tea, a rich, satisfying blend of black tea flavored with cinnamon, licorice root, clove, ginger and pumpkin flakes. But watch out . . . you won’t be able to keep the hobgoblins and gremlins away!
