| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
|
|
Batter—- |
| 2 1/2 |
c |
Unbleached flour |
| 2 |
c |
Granulated sugar |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Cloves |
| 1 1/4 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Margarine — softened |
| 3 |
|
Egg whites — whipped |
| 1 2/3 |
c |
Pumpkin |
| 1/2 |
c |
Orange juice — at room |
|
|
Temperature |
| 1 |
tb |
Orange peel — grated |
|
|
Topping—– |
| 1 |
c |
Powdered sugar — sifted |
| 2 |
tb |
Orange juice — at room |
|
|
Temperature |
INSTRUCTIONS
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, 1/2 cup 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 cake.
Recipe By : Anita A. Matejka
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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