Pumpkin Pecan Cake

• 1/3 cup chopped pecans
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• Pinch salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 egg white
• 1 1/2 cup Splenda packed brown-sugar
• 1 (15-ounces) can pumpkin
• 1/3 cup fresh orange juice
• 1/4 cup canola oil
• 1 teaspoon vanilla

1. 1) Preheat the oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Dust the pan with flour, tapping out the excess.
2. 2) In a small, dry skillet over medium heat, toast the pecans until lightly browned, about 3-4 minutes. Set aside.
3. 3) In a medium bowl, combine the flour baking soda, salt and spices.
4. 4) In a large bowl, combine the eggs, egg white, and brown sugar. Beat with an electric mixer until fluffy. Add the pumpkin, orange juice, oil, and vanilla.
5. 5) Add the dry ingredients into the wet ingredients and stir until combine. Add the pecans.
6. 6) Scrape the batter into the prepared pan.
7. Bake for 1 hour to 1 hour and 10 minutes or until a cake tester comes out clean. Remove the cake from the oven and let cool 5 minutes in pan. Turn the cake out onto a cooling rack and cool completely.
8. 7) The entire cake may be sprinkled with a teaspoon or two of powdered sugar or slices may be served with a dollop of fat-free whipped cream.

pecans, flour, baking soda, salt, cinnamon, allspice, ground nutmeg, ground cloves, eggs, egg, splenda, pumpkin, orange juice, canola oil, vanilla

Taken from www.epicurious.com/recipes/member/views/pumpkin-pecan-cake-52450801 (may not work)