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PUMPKIN CAKE

Source of Recipe

Anne


List of Ingredients


2 3/4 cups all-purpose flour
1 teaspoon baking soda
l/2 teaspoon baking powder
¥4 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon 3 large eggs,
lightly beaten 2 cups sugar
1 cup unsweetened applesauce
1 (16-ounce) can pumpkin
1 cup raisins
, chopped l/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sifted powdered sugar
1 cup reduced-calorie frozen whipped topping thawed




Recipe


Combine first 7 ingredients in a large bowl; make a well in center of mix­ture.
Combine eggs and next 3 ingre­dients;
add to dry ingredients, stirring just until moistened.
Fold in raisins and pecans.
Spoon into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 1 hour and 10 min­utes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar. Dollop 1 tablespoon whipped topping on each slice.
Yield: 16 servings