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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree). Ingredients:
3 1/4 cups all-purpose flour |
1 tablespoon baking powder |
2 1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree |
1/2 cup applesauce |
1 1/2 cups granulated sugar |
1/2 cup margarine, softened |
3 large egg whites |
2 teaspoons vanilla extract |
cooking spray |
3 tablespoons dark brown sugar or 3 tablespoons light brown sugar |
1 tablespoon dark rum |
1 teaspoon skim milk |
3 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients; set flour mixture aside.
3. Combine pumpkin and applesauce; set aside.
4. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
5. Add egg whites and vanilla, beating well.
6. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
7. Pour batter into a 12-cup Bundt pan coated with cooking spray.
8. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes; remove from pan.
10. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
11. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
12. Spoon glaze over warm cake.
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