| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Cooking lig | 16 | servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 2 1/2 | ts | Ground cinnamon |
| 1 | ts | Baking soda |
| 1 | ts | Ground nutmeg |
| 1/4 | ts | 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 | lg | Egg whites |
| 2 | ts | Vanilla extract |
| Cooking spray | ||
| 3 | tb | Dark or light brown sugar |
| 1 | tb | Dark rum |
| 1 | ts | Skim milk |
| 3 | tb | Powdered sugar |
INSTRUCTIONS
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@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.
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