Saturday, 14 January 2012
The food I cook on here is not always uber loaded in calories and fat. In truth, we try to eat heathily much of the time . . . but I normally only show you the bad stuff.
I am wanting to make a change for 2012 though. In an effort to eat a lot healthier and in a bid to drag you all along with me, I plan on cooking fairly healthily for the most part, but with a few naughty treats scattered here and there from time to time . . . and I'm actually going to show you the healthy stuff for a change. I hope you don't mind. Who knows . . . we both might take off a few pounds in the process!
Food doesn't have to be heavily laden in fat and calories to be delicious you know. Point in fact, this tasty cake recipe here today. Not only is it flavourful and moist, but it's delicious and very low in fat and cholesterol. Low fat buttermilk and pumpkin puree take the plase of fat in this dark, spicy raisin studded cake.
It also uses a combination of plain and whole wheat flours as well . . . making it even healthier. It keeps for up to two days stored in an airtight container or frozen for up to one month.
I don't think anyone would recommend eating cake every day of the week, but if you are going to indulge . . . you can't get much tastier or healthier than this!
*Pumpkin Spice Cake*
Makes 16 servings
Moist, flavourful and low in fat. Delicious without being naughty! If you don 't have a bundt pan you can bake this in two loaf tins.
335g of granulated sugar (1 3/4 cups)
2 ounces soft margarine or butter (1/4 cup)
1 large free range egg
125ml of buttermilk (1/2 cup)
1 tin of pumpkin puree (14 ounces)
the grated zest of one orange
1 tsp vanilla
150g of plain flour (1 1/2 cups)
195g of whole wheat flour (1 1/2 cups)
2 tsp ground cinnamon
2 tsp of bicarbonate of soda (baking soda)
150g of raisins (1 cup)
32g of sifted icing sugar (1/3 cup)
1 1/2 tsp orange juice
Preheat the oven to 160*C/325*F/ gas mark 3. Grease and flour a 10 inch bundt pan. (or two medium loaf pans)
Beat the sugar together with the margarine (butter.) Beat in the egg until light. Beat in the buttermilk, pumpkin puree, orange rind and vanilla.
Whisk together the flours, cinnamon, bicarbonate of soda, and raisins. Stir in to the pumpkin mixture just to combine.
Spoon into the pan, smoothing over the top. Bake for 60 to 65 minutes or until a toothpick inserted in the centre comes out clean. Let cool on a rack for 20 minutes, then tip out of the pan and allow to cool completely.
Blend the icing sugar with the orange juice. Drizzle over the cooled cake. Cut into slices to serve.
Baking in The Cottage today, Angel Buttermilk Biscuits.