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Nutty Graham Cake

Cooking Light AUGUST 2000

  • Yield: 16 servings (serving size: 1 cake slice and 1 tablespoon whipped topping)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup low-fat graham cracker crumbs (about 6 cookie sheets)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (4 ounces) block-style fat-free cream cheese
  • 6 tablespoons butter or stick margarine, softened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 2 large eggs
  • 1 large egg white
  • 1/3 cup chopped nuts (pecans and walnuts)
  • Cooking spray
  • 1 cup frozen fat-free whipped topping, thawed
  • Powdered sugar (optional)

Preparation

Preheat oven to 350°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine flour, crumbs, and the next 12 ingredients (crumbs through egg white); beat mixture at medium speed of a mixer for 2 minutes. Stir in nuts. Spoon the batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack 5 minutes. Remove cake from pan; cool completely on wire rack. Serve cake with whipped topping. Sprinkle with powdered sugar, if desired.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.4g
  • Carbohydrate: 40.1g
  • Fiber: 0.7g
  • Cholesterol: 41mg
  • Iron: 1.4mg
  • Sodium: 400mg
  • Calcium: 59mg
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Nutty Graham Cake recipe

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