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Pumpkin-Spice Bundt Cake




Source of Recipe


Cooking Light, 10/97


Recipe Introduction


The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.



List of Ingredients




3 1/4 C all-purpose Flour
1 T Baking Powder
2 1/2 t  Ground Cinnamon
1 t  Baking Soda
1 t  ground nutmeg
1/4 t  Salt
1 1/2 C fresh or canned Pumpkin Puree
1/2 C Applesauce
1 1/2 C granulated sugar
1/2 C stick Margarine, softened
3 large Egg Whites
2 t  Vanilla Extract
Cooking spray
Rum Glaze:
3 T dark or light Brown Sugar
1 T Dark Rum
1 t  Skim Milk
3 T Confectioner's Sugar


Recipe



Preheat oven to 350°.
Combine first 6 ingredients; set flour mixture aside. Combine pumpkin 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 or tube pan coated with cooking spray.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
Rum Glaze:
Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Yield: 16 servings (serving size: 1 slice)

CALORIES 248 (22% from fat); FAT 6.1g (satfat 1.2g, monofat 2.6g, polyfat 1.9g); PROTEIN 3.7g; CARBOHYDRATE 44.8g; FIBER 1.2g; CHOLESTEROL 0.0mg; IRON 1.7mg; SODIUM 194mg; CALCIUM 70mg;