Spiced pumpkin cake
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]iw۶\ 9oۜ7%j{gq&Ӥmz| MDɲܢ)rqy3(y/#݃Oz=<}H>|o>Q{ޣW!DtfYm֬l콤xX#6j ξze%~9i7aC,˹HuAdzwHeiE,=>a+3zapTxeq^6t̨n{x۫b'i-f^]%n^AJ!JLAyMF9OZsq -{Xe^S}x⤔{hHLxnnwo*:BLR]vQs=lg.H0YA!Gn!8U <;e8b -[)]J#'phGz.Ani< 9Ӯ= dqUF6+!; !$B(Pھ1BEU]5sԄ c5Gn>{6rGIY: Iqy1,Zr/f1|`Yj1 9=phQ()~;Nl&^^O_'LJt~kюcC';<?z䯎g3zܗܓ嫣'Ok' ?x?3vb oޞ􋓰~bM4TqDHwC_(4g(ƒ~w݊d U矖skvhPR}!yܶ?~l~O/,Nޜz=>}ʝ(@i@j@p7͝Oo kPE 8Op4g8GϹpT/\O(BV+P7Τ8̲{qị_~qW'YF0w/ , 0ʘGӅo5IJu.irdXCj\ o+-}1R\C!4> \\1, ?]^-3{GoY<'X11M6.Vϫis tF`8^M/rMiqRh, \^mфȊ<ܬ)gNߜ=BD#0l/۸dJ|Z@%+Gusv>{ "}8>;g_Sf믿픖w+aǡ$hb*x :0frs!-$!b:s+*YDyO -?穋LU@Ku7@,yoPN N'LG(k-5.b jbOSPm#1>⛚08 Pav,c0M>'lD1 #ciAp?X`bU&@7q<x0ж rn[eĥmB ӱ=D Thm/0ALĻu!he{:> <Ϭ0m/§"*&ͨZĤ&@Z6 "8|ҵ%xQivЌI0oQ@i(7c3Ͼ2&3 `zf`Z}C#g_5[LYܳZL,ٶ #:>2*ggiCnm| a; LI,piȤ/*D]]DX$FگoGi˔TJa-م2 |ιI NLCmc+иf |}O$HL tMˌtpi!8ado9|S,#,}~ M#|g}7amjٌK #ls@(Jijq07ֱ‡gKxg(~6Z2.Ӂ~&GF]2n:j۲!y!f6&lnt[V]ZA/~BB8w-čR;UlKAmr+o7v.a 6Lbe{ObVۊUޞx? Hs,>=m-ꃓ!QDbrN޲L n)"knil54Nm_h)8ǵeXkj
Spiced pumpkin cake
  Pumpkin    Cakes    Low Fat  
Last updated 10/4/2011 8:24:10 PM. Recipe ID 57625. Report a problem with this recipe.
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      Title: Spiced pumpkin cake
 Categories: Cakes, Low-fat, Cyberealm, Kooknet
      Yield: 16 Servings
 
  1 2/3 c  All-purpose flour
    1/3 c  Raisins
    1/4 c  Chopped walnuts
      1 ts Baking soda
    1/2 ts Baking powder
      1 c  Canned pumpkin
    1/2 c  Firmly packed dark brown
           -sugar
    1/3 c  Apple juice
    1/4 c  Vegetable oil
  1 1/2 ts Ground cinnamon
      1 ts Ground ginger
    1/4 ts Ground nutmeg
      1    Egg
      1 ts Vanilla extract
           Vegetable cooking spray
      1 ts Powdered sugar
           Lemon rind strips (optional
    1/4 c  Sugar
 
  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
  




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Recipe ID 57625 (Apr 03, 2005)

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