Pumpkin-spice bundt cake

Yield: 16 servings

Measure Ingredient
3¼ cup All-purpose flour
1 tablespoon Baking powder
2½ teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
¼ teaspoon Salt
1½ cup Pumpkin puree --fresh or canned
½ cup Applesauce
1½ cup Granulated sugar
½ cup Stick margarine; softened
3 larges Egg whites
2 teaspoons Vanilla extract
\N \N Cooking spray
3 tablespoons Dark or light brown sugar
1 tablespoon Dark rum
1 teaspoon Skim milk
3 tablespoons Powdered sugar

1. Preheat oven to 350 oF.

2. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.

3. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 oF for 50 minutes or until a wooden pick inserted in center comes out dean. Cool in pan 10 minutes; remove from pan.

4. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.

Yield: 16 serving (serving size: 1 slice).

The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

CALORIES 248 (12% from fat) FAT 6.1g (sat 1.2g, mono 2.6g, poly 1.9g); PROTEIN 3.7g; CARB 44.8g; FIBER 1.2g; CHOL 0mg; IRON 1.7mg; SODIUM 194mg; CALCIUM 70mg.

Recipe by: Cooking Light Magazine, October 1997 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.

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