1 2/3 c All-purpose flour 1 1/2 ts Ground cinnamon
1/3 c Raisins 1 ts Ground ginger
1/4 c Chopped walnuts 1/4 ts Ground nutmeg
1 ts Baking soda 1 Egg
1/2 ts Baking powder 1 ts Vanilla extract
1 c Canned pumpkin Vegetable cooking spray
1/2 c Firmly packed dark brown 1 ts Powdered sugar
-sugar Lemon rind strips (optional
1/3 c Apple juice 1/4 c Sugar
1/4 c Vegetable oil
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
Yields
16 servings