Pumpkin Raisin Cake

This pumpkin cake keeps things remarkably lean. No butter, no oil, no egg yolks. The moisture comes from canned pumpkin puree, orange juice, and corn syrup, which together create a dense, spiced cake that’s tender without any added fat. Egg whites provide structure while keeping it light.

Pumpkin pie spice handles the seasoning in one scoop, giving you that warm blend of cinnamon, nutmeg, ginger, and allspice without measuring each one. Two full teaspoons keeps the spice flavor strong enough to stand up to the sweetness of the raisins and corn syrup.

The optional fat-free yogurt cream sauce is worth the extra effort. Straining nonfat vanilla yogurt through a coffee filter for 4 hours removes the whey and concentrates it into something thick and almost cream cheese-like. Mixed with powdered sugar, it becomes a light, tangy topping that mimics frosting without the fat.

Kitchen Tips

• Use solid-pack canned pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices added, which would make this cake too sweet and throw off the spice balance.
• Stir just until the wet and dry ingredients are combined. Overmixing with egg whites as the only leavening makes a tough, flat cake.
• The toothpick test is reliable here. Pull the cake when the toothpick comes out completely clean. The corn syrup makes it look wetter than it is, so don’t overbake.
• Start straining the yogurt when you begin baking. It needs 4 hours and is best made ahead.

Variations

• Swap raisins for dried cranberries for a tarter, more festive version.
• Add ½ cup chopped walnuts to the batter for crunch (this adds fat, but not much per slice).
• Top with a dusting of powdered sugar instead of the yogurt sauce for an even simpler finish.