Spiced pumpkin cake

16 servings

Ingredients

Quantity Ingredient
1⅔ cup All-purpose flour
⅓ cup Raisins
¼ cup Chopped walnuts
1 teaspoon Baking soda
½ teaspoon Baking powder
1 cup Canned pumpkin
½ cup Firmly packed dark brown sugar
⅓ cup Apple juice
¼ cup Vegetable oil
1½ teaspoon Ground cinnamon
1 teaspoon Ground ginger
¼ teaspoon Ground nutmeg
1 Egg
1 teaspoon Vanilla extract
Vegetable cooking spray
1 teaspoon Powdered sugar
Lemon rind strips (optional
¼ cup Sugar

Directions

Combine the first 5 ingredients in a medium bowl and stir well.

Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed 2 minutes. Stir in vanilla.

Pour batter into a 6-cup Bundt pan coated well with cooking spray.

Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack.

Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed.

Sift powdered sugar over top of cake; garnish with lemon rind if desired. Yield: 16 servings (seving size: 1 slice) CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL 14mg; SODIUM 87mg

Source: Cooking Light's Quick & Easy Weeknights Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3627

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