Spiced Pumpkin Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 2/3 cup: All-purpose flour,
1/3 cup: Raisins,
1/4 cup: Chopped walnuts,
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1 cup: Canned pumpkin,
1/2 cup: Firmly packed dark brown sugar,
1/3 cup: Apple juice,
1/4 cup: Vegetable oil,
1 1/2 tsp: Ground cinnamon,
1 tsp: Ground ginger,
1/4 tsp: Ground nutmeg,
1: Egg,
1 tsp: Vanilla extract,
Vegetable cooking spray,
1 tsp: Powdered sugar,
Lemon rind strips, (optional
1/4 cup: Sugar,
Directions:
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 Lights Quick & Easy Weeknights
Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
Source from luhu.jp
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 Lights Quick & Easy Weeknights
Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669
Source from luhu.jp