Pumpkin-Spice Bundt Cake

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Top-ranked recipe named "Pumpkin-Spice Bundt Cake"

4.5 avg, 2 review(s) 100% would make again


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1 tb Baking Powder
1/2 c margarine; Stick, softened
1/4 ts Salt
3 tb Powdered sugar
1 ts Baking soda
1/2 c Applesauce
3 lg Egg whites
1 ts Ground nutmeg
3 tb brown sugar; Dark or light
1 ts Skim milk
2 1/2 ts Ground cinnamon
1 1/2 c Granulated sugar
2 ts Vanilla extract
3 1/4 c All-purpose flour
1 1/2 c Pumpkin puree, fresh; or
Cooking spray
1 tb Dark rum

Original recipe makes 16



1. Preheat oven to 350 oF. 2. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. 3. 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 oF for 50 minutes or until a wooden pick inserted in center comes out dean. Cool in pan 10 minutes; remove from pan. 4. 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). The rum glaze will seep into the cake if its spooned over it while the cake is still warm. CALORIES 248 (12% from fat) FAT 6.1g (sat 1.2g, mono 2.6g, poly 1.9g); PROTEIN 3.7g; CARB 44.8g; FIBER 1.2g; CHOL 0mg; IRON 1.7mg; SODIUM 194mg; CALCIUM 70mg. Recipe by: Cooking Light Magazine, October 1997 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999, converted by MM_Buster v2.0l.

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This was so good. Definitely a new holiday favorite.
Dallasnurse7 2 years ago
Tastes great! Very moist.
Kstretch 2 years ago
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