| 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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