Yield: 16 servings
|3¼ cup||All-purpose flour|
|1 tablespoon||Baking powder|
|2½ teaspoon||Ground cinnamon|
|1 teaspoon||Baking soda|
|1 teaspoon||Ground nutmeg|
|1½ cup||Pumpkin puree --fresh or canned|
|1½ cup||Granulated sugar|
|½ cup||Stick margarine; softened|
|3 larges||Egg whites|
|2 teaspoons||Vanilla extract|
|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.