Recipe - Ff Pumpkin-Spice Ring

1 One fourth cup Cake flour (not
Selfrising)
1 teaspoon Ground cinnamon
Three fourths teaspoon Salt
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
x Confectioners' sugar
12 To 14 large egg whites
(1 2/3 cups)
1 One half teaspoon Cream of tartar
1 One half teaspoon Vanilla extract
One half 16oz can (1 cup)
Solidpack pumpkin (not
Pumpkinpie mix)

About 3 hours before serving or early in the day:

1. Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour,
cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar; set aside.

2. In large bowl, with mixer at high speed, beat egg whites and cream of
tartar until soft peaks form; beat in vanilla. Beating at high speed,
sprinkle in 1 cup confectioners' sugar, 2 tbs. at a time, beating until
sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten
eggwhite mixture to medium bowl; fold in pumpkin.

3. With rubber spatula or wire whisk, fold flour mixture into beaten egg
whites in large bowl just until flour disappears. Then, gently fold in
pumpkin mixture. Do not overmix.

4. Pour batter into ungreased 10inch tube pan. Bake 35 minutes or until
cake springs back when lightly touched. Invert cake in pan on funnel or
bottle; cool completely in pan.

5. Loosen cake from pan; place on cake plate. Sprinkle with confectioners'
sugar. Makes 16 servings.

Each serving: About 100 calories, 0g fat, 0g cholesterol, 150mg. sodium.

Credit: Good Housekeeping October 1994

Posted by FunkedUp@aol.com to the Fatfree Digest [Vol. 11 Issue 28], Oct.
28, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip