Glazed Pumpkin - Pecan Cakes
Ingredients:
1 orange
2 eggs, lightly beaten
3/4 cup granulated sugar
1 cup water
3/4 cup canned pumpkin
1/4 cup vegetable oil
2 tsp vanilla
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 tsp baking powder
2 tsp all spice
1/2 tsp salt
3/4 cup finely chopped pecans, toasted
1 cup powdered sugar
Instructions:
Preheat oven to 325 F. Generously grease and flour ( or use baking spray ) ten to twelve 3 3/4 to 4 -inch fluted individual tube pans or one 10-inch fluted tube pan. Remove zest and squeeze juice from orange.
In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
Sprinkle about 1 Tbl pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Bake 30 - 35 minutes for mini cakes, or 45 - 50 minutes for 10-inch, or until wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan (s); cool completely on wire rack.
For glaze: in a medium bowl stir together powdered sugar and enough of the orange juice (3 - 4 tsp) to reach drizzling consistency.
Drizzle cakes with glaze and , if desired, top with additional orange zest.
Tip: If you don’t have 12 individual pans, work in batches. While each batch bakes , cover and chill the remaining batter.
