Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Unbleached flour |
| 2 cups | Granulated sugar |
| 2 teaspoons | Cinnamon |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Ginger |
| ¼ teaspoon | Cloves |
| 1¼ teaspoon | Baking powder |
| ¾ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ½ cup | Margarine -- softened |
| 3 \N | Egg whites --whipped |
| 1⅔ cup | Pumpkin |
| ½ cup | Orange juice -- at room |
| \N \N | Temperature |
| 1 tablespoon | Orange peel -- grated |
| 1 cup | Powdered sugar -- sifted |
| 2 tablespoons | Orange juice -- at room |
| \N \N | Temperature |
BATTER
TOPPING
Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray and flour. In a mixing bowl, combine flour, granulated sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. In another mixing bowl, combine margarine, egg whites, pumpkin, orange juice, and orange peel. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake 45 minutes. Meanwhile, to prepare topping, combine powdered sugar and orange juice in a small bowl. Spread topping over cooled cakes.
Recipe By : Anita A. Matejka