| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Cakes, Low-fat, Cyberealm, Kooknet |
16 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
All-purpose flour |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Chopped walnuts |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Canned pumpkin |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 1/3 |
c |
Apple juice |
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
|
|
Vegetable cooking spray |
| 1 |
ts |
Powdered sugar |
|
|
Lemon rind strips (optional |
| 1/4 |
c |
Sugar |
|
1 |
slice) |
INSTRUCTIONS
Combine the first 5 ingredients in a medium bowl and stir well. Combine the
pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of
a mixer until well blended. Gradually add the flour mixture; beat at high
speed 2 minutes. Stir in vanilla.
Pour batter into a 6-cup Bundt pan coated well with cooking spray. Bake at
350 for 50 minutes or until a wooden toothpick inserted in center comes out
clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from
pan, and let cool completely on a wire rack. Wrap cake in heavy-duty
plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake
stand at room temperature until thawed. Sift powdered sugar over top of
cake; garnish with lemon rind if desired. Yield: 16 servings (seving size:
CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL
14mg; SODIUM 87mg
Source: Cooking Light's Quick & Easy Weeknights
Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”