Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Moist Cherry Cake
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- #37138
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (3 ounce size) dried cherries, chopped
1/2 cup hot water
1/2 teaspoon almond extract
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 carton (8 ounce size) low-fat vanilla yogurt
1/2 cup vegetable oil
1 large egg
1 egg white
1/4 cup finely chopped pecans
1 tablespoon sugar
directions
Combine first 3 ingredients and let stand for 20 minutes. Then, drain cherry mixture and pat dry between layers of paper towels; set aside.
Combine flour and next 3 ingredients in a bowl. Add vanilla yogurt and next 3 ingredients, stirring well. Fold in cherries. Pour batter into a greased and floured 9-inch round cake pan.
Combine pecans and 1 tablespoon sugar. Sprinkle over batter.
Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes, then cut into wedges.
Serve warm or at room temperature.
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nutrition data
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