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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes, Cooking lig 16 Servings

INGREDIENTS

3 1/4 c All-purpose flour
1 T Baking powder
2 1/2 t Ground cinnamon
1 t Baking soda
1 t Ground nutmeg
1/4 t Salt
1 1/2 c Pumpkin puree, fresh or
canned
1/2 c Applesauce
1 1/2 c Granulated sugar
1/2 c Stick margarine, softened
3 Egg whites
2 t Vanilla extract
Cooking spray
3 T Dark or light brown sugar
1 T Dark rum
1 t Skim milk
3 T Powdered sugar

INSTRUCTIONS

Preheat oven to 350 oF. Combine first 6 ingredients; set flour mixture
aside. Combine pumpkin and applesauce; set aside. 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. 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@skypoint.com on Oct 18, 1999,  converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 250
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: <1mg
Sodium: 380.2mg
Potassium: 150.6mg
Carbohydrates: 45.2g
Fiber: 2g
Sugar: 23.5g
Protein: 3.9g


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