Try this Pumpkin Gingerbread Snacking Cake recipe, or contribute your own.
Suggest a better descriptionNicely spiced, this moist, light cake is great for either after-school munching or late-night snacks. In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended. Pour into greased 9-inch(2.5 L) square cake pan. Bake in 350 degree F (180 degrees C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar. Makes 16 servings. From: Canadian Living September 1992.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 198 | ||
Calories from Fat: 71 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 132.5mg | 41 % | |
Sodium 309.9mg | 11 % | |
Potassium 119.5mg | 3 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 26.3g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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