Fat free pumpkin spice ring

16 servings

Ingredients

Quantity Ingredient
1¼ cup Flour, cake
1 teaspoon Cinnamon, ground
¼ teaspoon Salt
½ teaspoon Ginger, ground
½ teaspoon Nutmeg, ground
2 cups Icing sugar, portioned out
12 eaches Egg whites ( 1 2/3 cups)
1½ teaspoon Cream of tartar
1½ teaspoon Vanilla extract
8 ounces Pumpkin (not pie filling)

Directions

Oven 375. Mix flour cinnamon, salt, ginger, nutmeg and 1 cup icing sugar, set aside. In large bowl, beat egg whites and cream of tartar until soft peaks form. beat in vanilla. Continue beating, add 1 cup icing sugar, 2 tbsp. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg white in medium bowl, fold in pumpkin. With rubber spatula or whisk, fold flour mixture into beaten egg whites just until flour disappears. Then gently fold in pumpkin mixture. Do not over mix. Pour batter into ungreased 10 inch tube pan. Bake 35 minutes until cake springs up to touch. Invert cake pan on funnel or bottle.cool completely in pan.

loosen cake from pan, place on cake plate, sprinkle with icing sugar.

Submitted By KATHERINE WALDEN On 10-04-94

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