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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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At first smell there is a pumpkin pie odor. I think the fragrance key to this recipe is the freshly grated whole nutmeg. Go ahead and grate up the entire nut and put what you don’t use in your ground nutmeg spice container. Read more . Taken from Cooking Light 2001. Ingredients:
cooking spray |
3t dry breadcrumbs |
3c all-purpose flour |
2t ground cinnamon |
1t baking powder |
1t ground ginger |
1/2t grated whole nutmeg |
1/2t ground allspice |
1/4t salt |
10t butter, softened |
1 1/3c granulated sugar |
1c packed brown sugar |
2t vanilla extract |
3 large eggs, room temperature |
1c fat-free milk |
1t powdered sugar |
Directions:
1. Preheat oven to 350*.
2. Coat a 10-inch tube pan with cooking spray; dust with bread crumbs.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients; stir well with a whisk. Beat butter in a large bowl at a medium speed of a mixer until light and fluffy. Gradually add sugars and vanilla, beating until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350* for 1 hour and 5 minutes, or until a wooden pick inserted in center comes out clean. Cool pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
5. 263 calories per serving; 26% from fat.
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