Title: Pumpkin-Spice Bundt Cake
Categories: Cake
Yield: 16 Servings

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	Fresh or canned pumpkin
		Puree
1/2	c	Applesauce
1 1/2	c	Gradulated sugar
1/2	c	Margarine, softened
3	lg	Egg whites
2	ts	Vanilla extract
		Cooking spray
3	tb	Dark or light browned sugar
1	tb	Dark rum
1	ts	Skim milk
3	tb	Powdered sugar

Preheat oven to 350 degrees. Combine first 6 ingredients; set aside. Combine pumpkin puree and applesauce; set aside. 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 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum and milk in small saucepan, and cook over low heat until browned sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Note: The rum glaze will seep into the cake if it's spooned oven it while the cake is still warm.

Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

From: Mary A. Smith Date: 06-26-98 (21:37) The Neverending Bbs (408) Fido-Gourm

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