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Title: Spiced Pumpkin Cake
Categories: Cake Lowfat Check
Yield: 16 Servings
| 1 2/3 | c | All-purpose flour |
| 1/3 | c | Raisins |
| 1/4 | c | Chopped walnuts |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1 | c | Canned pumpkin |
| 1/2 | c | Firmly packed dark brown sugar |
| 1/3 | c | Apple juice |
| 1/4 | c | Vegetable oil |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| Vegetable cooking spray | ||
| 1 | ts | Powdered sugar |
| Lemon rind strips (optional | ||
| 1/4 | c | Sugar |
Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed 2 minutes. Stir in vanilla.
Pour batter into a 6-cup Bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired. Yield: 16 servings (seving size: 1 slice)
CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL 14mg; SODIUM 87mg
Source: Cooking Light's Quick & Easy Weeknights
Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
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