Pumpkin-Orange Cake
Canned pumpkin in the cake batter gives rich flavor and moistness, and a ring of mandarin oranges crown the top of this two–layer cake. Both of these orange–colored foods are high in disease–fighting antioxidants, as are the crimson pomegranate seeds that fill the ring of orange segments.Wow your guests with this beautiful fall cake topped with colorful, antioxidant-rich pomegranate seeds and mandarin oranges. Each slice provides an entire day’s worth of vitamin A, thanks to the addition of pumpkin, which also keeps the spiced cake layers tender and moist.
Gallery
Credit:
Becky Luigart-Stayner; Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
338 calories; calories from fat 26%; fat 9.6g; saturated fat 5.9g; mono fat 2g; poly fat 0.4g; protein 5.9g; carbohydrates 58.5g; fiber 1.2g; cholesterol 28mg; iron 2.3mg; sodium 354mg; calcium 102mg.