Spiced pumpkin cake
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Wmo6n`a?,,3^Imo..5[UD[%R8^#E˯iS7[Xyxw|NyE:Iaڄtzty{{=4! B8:= d2&j2ԍzjBVaMb6B1&f(Y:h-0Muo-fB{i0 &V \M" ׈*FQ: }U dBL hk21Qګb'tȈ0YsM`&XFdyJc#u[v¸kc(!PBQ"`;nnrFCi̜=R%,䴉iCI Gyn8n"QMf{T`$ O_m0R (X:bĺx.1_Ϟۙ>,5o#dϖd4 ""W,?_|g`SLlf-+<)~ 򡄺lEv&ށ2.6/z |UO3eʼng gFLMlu39^~7nm5?+^Mq7RNi<|{?֣:k duԫ E RY\.K/e ["yZ25/+ӊ! egyT)v&?6J&Śb ,Y$J¿_e'? u s :M ?,iIa%=L|Nj/YxT-I8¶swwwe>~lU-G/) bYu&[S=~bCfbUt9-[ X DS4ag E ~bOLCɊveUvIZ"Vg9l玙.Sv-/J䆫'bcv-"\n=CX_#m ytpK ,]i2P2pmzQTd!DPsb BpAMUNް[wnD  \Mԁ>1ڐ,S;b{o[ oRuYg$oWue1\hQ'q/rS
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.
Wmo6n`a?,,3^Imo..5[UD[%R8^#E˯iS7[Xyxw|NyE:Iaڄtzty{{=4! B8:= d2&j2ԍzjBVaMb6B1&f(Y:h-0Muo-fB{i0 &V \M" ׈*FQ: }U dBL hk21Qګb'tȈ0YsM`&XFdyJc#u[v¸kc(!PBQ"`;nnrFCi̜=R%,䴉iCI Gyn8n"QMf{T`$ O_m0R (X:bĺx.1_Ϟۙ>,5o#dϖd4 ""W,?_|g`SLlf-+<)~ 򡄺lEv&ށ2.6/z |UO3eʼng gFLMlu39^~7nm5?+^Mq7RNi<|{?֣:k duԫ E RY\.K/e ["yZ25/+ӊ! egyT)v&?6J&Śb ,Y$J¿_e'? u s :M ?,iIa%=L|Nj/YxT-I8¶swwwe>~lU-G/) bYu&[S=~bCfbUt9-[ X DS4ag E ~bOLCɊveUvIZ"Vg9l玙.Sv-/J䆫'bcv-"\n=CX_#m ytpK ,]i2P2pmzQTd!DPsb BpAMUNް[wnD  \Mԁ>1ڐ,S;b{o[ oRuYg$oWue1\hQ'q/rS



 
      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)

Wmo6n`a?,,3^Imo..5[UD[%R8^#E˯iS7[Xyxw|NyE:Iaڄtzty{{=4! B8:= d2&j2ԍzjBVaMb6B1&f(Y:h-0Muo-fB{i0 &V \M" ׈*FQ: }U dBL hk21Qګb'tȈ0YsM`&XFdyJc#u[v¸kc(!PBQ"`;nnrFCi̜=R%,䴉iCI Gyn8n"QMf{T`$ O_m0R (X:bĺx.1_Ϟۙ>,5o#dϖd4 ""W,?_|g`SLlf-+<)~ 򡄺lEv&ށ2.6/z |UO3eʼng gFLMlu39^~7nm5?+^Mq7RNi<|{?֣:k duԫ E RY\.K/e ["yZ25/+ӊ! egyT)v&?6J&Śb ,Y$J¿_e'? u s :M ?,iIa%=L|Nj/YxT-I8¶swwwe>~lU-G/) bYu&[S=~bCfbUt9-[ X DS4ag E ~bOLCɊveUvIZ"Vg9l玙.Sv-/J䆫'bcv-"\n=CX_#m ytpK ,]i2P2pmzQTd!DPsb BpAMUNް[wnD  \Mԁ>1ڐ,S;b{o[ oRuYg$oWue1\hQ'q/rS