Recipe - Pumpkin-Spice Bundt Cake

3 One fourth cup Allpurpose flour
1 tablespoon Baking powder
2 One half teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Ground nutmeg
One fourth teaspoon Salt
1 One half cup Pumpkin puree fresh or
canned
One half cup Applesauce
1 One half cup Granulated sugar
One half cup Stick margarine; softened
3 lg Egg whites
2 teaspoon Vanilla extract
Cooking spray
3 tablespoon Dark or light brown sugar
1 tablespoon Dark rum
1 teaspoon Skim milk
3 tablespoon Powdered sugar

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 wellblended (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 12cup
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 it's 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 EATLF Digest by aml@skypoint.com on Oct 18, 1999, converted by
MM_Buster v2.0l.