Fat-free Pumpkin Raisin Cake

Fat-free Pumpkin Raisin Cake Recipe - A Healthy and Delicious Dessert

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 9

Introduction

This Fat-free Pumpkin Raisin Cake is a delicious and healthy dessert option for those looking to indulge without the guilt. Packed with warm pumpkin spice flavors and sweet raisins, this cake is sure to be a hit with your family and friends.

History

Pumpkin raisin cake has been a popular dessert choice for many years, especially during the fall season when pumpkin flavors are in high demand. This fat-free version of the classic recipe allows you to enjoy all the delicious flavors of pumpkin cake without the added guilt of excess fats.

Ingredients

non-stick cooking spray
1.67 cups flour
0.67 cups sugar
0.25 cups nonfat dry milk
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
2 tsp pumpkin pie spice
0.5 cup raisins
2 egg whites
1 cup canned solid-pack pumpkin
0.33 cup light or dark corn syrup
0.33 cup orange juice
fat-free cream sauce
1 cup non-fat vanilla yogurt
0.5 cup confectioners' sugar

How to prepare

Spray a 9-inch square baking pan with cooking spray.
In a large bowl, combine the dry ingredients and stir until smooth.
Pour the mixture into the prepared pan.
Bake in a 350°F (177°C) oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan on a wire rack.
If desired, serve with a fat-free yogurt cream sauce.

Fat-free yogurt cream sauce

Line a strainer with paper coffee filter or cheesecloth layers.
Add the yogurt, set it over a bowl, and refrigerate for 4 hours.
Discard the drained liquid.
Combine the thickened yogurt and sifted confectioners' sugar, and stir until smooth.

Variations

Add chopped nuts or seeds for added texture and flavor.
Swap out the raisins for dried cranberries or chopped dried apricots for a different twist.

Cooking Tips & Tricks

Be sure to properly grease your baking pan with non-stick cooking spray to prevent the cake from sticking.

- Make sure to mix the dry ingredients thoroughly to ensure an even distribution of flavors.

- Allow the cake to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Serve this cake warm with a dollop of fat-free yogurt cream sauce for a delicious and indulgent treat.

Cooking Techniques

Baking

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for added fiber.

- Maple syrup can be used as a substitute for corn syrup.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Dust the top of the cake with powdered sugar or cinnamon for a decorative touch.

Pairing Recommendations

Serve this cake with a hot cup of coffee or tea for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of this Fat-free Pumpkin Raisin Cake contains approximately 200 calories.

Carbohydrates

Each serving of this Fat-free Pumpkin Raisin Cake contains approximately 35 grams of carbohydrates.

Fats

This recipe is fat-free, making it a healthy dessert option for those looking to reduce their fat intake.

Proteins

Each serving of this cake contains approximately 3 grams of protein.

Vitamins and minerals

Pumpkin is a great source of vitamin A, vitamin C, and potassium, making this cake a nutritious choice for dessert.

Alergens

This recipe contains dairy in the form of nonfat dry milk and yogurt. It may not be suitable for those with dairy allergies.

Summary

Overall, this Fat-free Pumpkin Raisin Cake is a healthy dessert option that is low in fat and calories while still being delicious and satisfying.

Summary

This Fat-free Pumpkin Raisin Cake is a delicious and healthy dessert option that is perfect for fall. Packed with warm pumpkin spice flavors and sweet raisins, this cake is sure to be a hit with your family and friends. Enjoy a guilt-free treat with this tasty recipe!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a crisp autumn day, the leaves were starting to turn shades of red and gold, and the smell of pumpkin spice filled the air. I was at a farmer's market, browsing through the various stalls, when I stumbled upon a friendly older lady selling homemade baked goods.

I struck up a conversation with her, and she mentioned that she had a special recipe for a fat-free pumpkin raisin cake that was always a hit with her family and friends. Intrigued, I asked her if she would be willing to share the recipe with me. To my delight, she agreed and even wrote it down on a piece of paper for me.

I couldn't wait to get home and try out the recipe. As I gathered the ingredients and started mixing them together, the aroma of pumpkin and spices filled my kitchen. The cake baked to perfection, and when I took my first bite, I knew I had stumbled upon a new family favorite.

Over the years, I have made this fat-free pumpkin raisin cake countless times, tweaking the recipe here and there to make it my own. It has become a staple at family gatherings and potlucks, always receiving rave reviews from those who try it.

The secret to this cake's delicious flavor lies in the combination of pureed pumpkin, raisins, and a blend of warm spices such as cinnamon, nutmeg, and cloves. The best part is that it is completely fat-free, making it a guilt-free indulgence.

I have shared this recipe with friends and neighbors, who have all fallen in love with its moist texture and rich flavor. It has become my go-to dessert for any occasion, and I always make sure to have a few slices on hand to share with unexpected guests.

One of my fondest memories of making this cake was when my granddaughter, Sarah, helped me in the kitchen. She was only five years old at the time, but she was eager to learn how to bake. As we measured out the ingredients and mixed them together, she asked me why we didn't need to add any butter or oil to the batter.

I explained to her that the natural sweetness of the pumpkin and raisins, combined with the spices, provided all the flavor we needed. She watched in awe as the cake rose in the oven, filling the kitchen with its irresistible scent.

When the cake had cooled, we cut into it and enjoyed a slice together. Sarah's eyes lit up with delight as she took her first bite, exclaiming that it was the best cake she had ever tasted. From that day on, she always requested that we make the fat-free pumpkin raisin cake whenever she came to visit.

As I sit here now, reflecting on all the memories I have made with this recipe, I am filled with gratitude for the kind lady at the farmer's market who shared it with me. It has brought joy to my family and friends, and I know that it will continue to be a cherished tradition for years to come.

I hope that you will try out this recipe for yourself and experience the same happiness and satisfaction that it has brought to me. Whether you serve it as a dessert at a holiday gathering or enjoy a slice with a cup of tea on a quiet afternoon, I am confident that this fat-free pumpkin raisin cake will become a beloved favorite in your home as well. Happy baking!