Simple switches can make cakes bake healthier

A slice of cake is always a pleasure, but it doesn’t have to be a guilty one.

This pumpkin-cranberry spice cake, for instance, is an indulgent but healthy treat that uses tricks easily applied to other recipes.

First, half of the all-purpose flour is replaced with white whole-wheat flour, which significantly increases the cake’s whole grain count without adding the astringent flavors some people associate with more conventional whole wheat.

Second, canned pumpkin purée does double duty by providing a classic flavor and replacing all but 1/3 cup of the oil. This combination keeps the cake moist and tender, while keeping down the fat.

For many cake and quick bread recipes, especially richly flavored ones such as chocolate and gingerbread, you also can use fruit purées to replace up to three-quarters of the fat.

Apple butter or prune purée work best because they add plenty of moisture and contain pectin, which like fat coats the starchy flour particles and prevents them from forming the glutens that make baked goods chewy.

Finally, the pumpkin cake is simply decorated with a dusting of powdered sugar rather than a heavy frosting which would add additional fat and calories.

Pumpkin-Cranberry Spice Cake

Start to finish: 1 hour, 10 minutes (20 minutes active)
Servings: 16

1-1/4 cups all-purpose flour

1 cup white whole-wheat flour

1 tablespoon cinnamon

2 teaspoons ground ginger

1 teaspoon allspice

1 teaspoon nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups sugar

1/3 cup canola oil

3 large eggs

2 teaspoons vanilla extract

15-ounce can pumpkin

2 teaspoons grated orange zest

2 tablespoons orange juice

2 tablespoons water

1 cup dried cranberries

Powdered sugar, for dusting

Heat the oven to 350 degrees F. Coat a large Bundt pan with cooking spray or brush with oil. Add a small amount of granulated sugar and turn the pan to coat the inside, discarding any excess.

In a medium bowl, stir together both flours, the cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. In a large bowl, combine the sugar, oil, eggs and vanilla. Beat with an electric mixer on high until the mixture is thick and pale, about 3 minutes. Add the pumpkin, orange zest and juice, and water. Beat on low until smooth.