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Orange-Cranberry-Date Pumpkin Cake Recipe

Orange-Cranberry-Date Pumpkin Cake Recipe

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Ingredients:

Serving

1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1/2 cup dark brown sugar
1/4-1/2 cup granulated sugar (depending on how sweet you would like it)
1 -2 tbsp orange zest (fresh is best )
2 tbsp fresh ginger, peeled and grated (optional)
3/4 cup whole wheat flour ( you can use all all-purpose if you like)
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom or 1/2 tsp allspice
1/4-1/2 cup dried cranberries
1/4-1/2 cup dates, pitted and chopped
1/4-1/2 cup pecans, chopped (optional)
confectioners' sugar
4 oz neufchatel cheese
3 tbsp butter
1/2 tsp vanilla
1 tsp orange zest
1/2 tsp ground nutmeg
1 1/2-2 cups confectioners' sugar
orange juice , to thin frosting if needed
1/4 cup pecans, chopped to top (optional)
2 tbsp white chocolate chips (1oz)
1 tbsp butter
1/4 tsp ground nutmeg
1/8 tsp orange zest
1 tbsp milk
1/2 cup confectioners' sugar

Directions:

Preheat oven to 350°F Grease a loaf pan.
In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
Stir in cranberries, dates, and pecans, if desired.
Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner’s sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner’s sugar until smooth. Drizzle over cake.
Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1143.22 Kcal (4786 kJ)
Calories from fat	465.93 Kcal
		% Daily Value*
Total Fat	51.77g	80%
Cholesterol	88.95mg	30%
Sodium	310.37mg	13%
Potassium	466.7mg	10%
Total Carbs	169.73g	57%
Sugars	135.44g	542%
Dietary Fiber	5.04g	20%
Protein	9.5g	19%
Vitamin C	10.5mg	18%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	134.3mg	13%

Amount Per 100 g
Calories	351.97 Kcal (1474 kJ)
Calories from fat	143.45 Kcal
		% Daily Value*
Total Fat	15.94g	80%
Cholesterol	27.39mg	30%
Sodium	95.55mg	13%
Potassium	143.69mg	10%
Total Carbs	52.26g	57%
Sugars	41.7g	542%
Dietary Fiber	1.55g	20%
Protein	2.93g	19%
Vitamin C	3.2mg	18%
Iron	0.9mg	17%
Calcium	41.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.4

Points
32

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sugar

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