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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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> 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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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