> From: "TeeJay" >
> For a number of years, I have made a Pumpkin Walnut Bundt Cake that
> was low fat and very good. I have misplaced the recipe and think it came
f
> from"Cooking Light", but it is not on their web site when I do a search.
> Can anyone help?

This may be the one you're looking for -- no walnuts but everything else
fits. Hope this helps!

Ali Whitfield
Columbus, OH

Pumpkin & Spice Bundt Cake
Categories: Cakes, Desserts
Yield: 16 Servings

3 1/4 cups all purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups pumpkin puree, fresh or canned
1/2 cup applesauce
1 1/2 cups granulated sugar
1/4 cup (1/2 cup) stick margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Preheat oven to 350 degrees F. 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
pan coated with cooking spray. Bake at 350
degrees F. for 50 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 10 minutes; remove from pan. 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 serving (serving size: 1 slice).

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

Recipe by: Cooking Light Magazine




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