Pumpkin Cake with Cream Cheese Glaze
Source of Recipe
TNT Recipeletter
List of Ingredients
1 1/2 cups sugar
1/2 cup butter -- softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 15 ounce can pumpkin, canned
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
vegetable cooking spray
Recipe
Preheat oven to 350?F.
To prepare cake, place sugar and butter in a large bowl; beat with a mixer
at medium speed until well blended (about 5 minutes). Add egg substitute,
1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon
vanilla and pumpkin.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
the flour and next 6 ingredients (flour through nutmeg), stirring well
with a whisk. Fold flour mixture into pumpkin mixture.
Spoon batter into a 10" tube pan coated with cooking spray. Bake at
350?F. for 55 minutes or until a wooden pick inserted in cake comes out
clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on
wire rack.
To prepare glaze, place powdered sugar and cream cheese in a bowl; beat
with a mixer at medium speed until well blended. Beat in 1/2 teaspoon
vanilla. Add orange juice, 1 tablespoon at a time, beating well after
each addition. Drizzle warm cake with glaze. Cool completely on wire
rack.
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