Free Recipe Pumpkin-Spice Bundt Cake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin-Spice Bundt Cake Recipe
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
Pumpkin-Spice Bundt Cake Preparation
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.
Cooking Temperature:
Recipe Serves: 16
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