Pumpkin-Spice Bundt Cake Cooking method
Pumpkin bundt cake recipe Ingredients
•
Cake
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups fresh pumpkin puree or canned pumpkin puree
• 1/2 cup applesauce
• 1 1/2 cups granulated sugar
• 1/2 cup margarine, softened
• 3 large egg whites
• 2 teaspoons vanilla extract
• cooking spray
Glaze
• 3 tablespoons dark brown sugar or light brown sugar
• 1 tablespoon dark rum
• 1 teaspoon skim milk
• 3 tablespoons powdered sugar
1. Preheat oven to 350°.
2. Combine first 6 ingredients; set flour mixture aside.
3. Combine pumpkin and applesauce; set aside.
4. Beat granulated sugar and margarine in a large bowl at medium speed
of a mixer until well-blended (about 5 minutes).
5. Add egg whites and vanilla, beating well.
6. Add flour mixture to sugar mixture alternately with pumpkin mixture,
beginning and ending with flour mixture.
7. Pour batter into a 12-cup Bundt pan coated with cooking spray.
8. Bake at 350° for 50 minutes or until a wooden pick inserted in
center comes out clean.
9. Cool in pan 10 minutes; remove from pan.
10. Combine brown sugar, rum, and milk in a small saucepan, and cook
over low heat until brown sugar dissolves.
11. Remove sugar mixture from heat, and add powdered sugar, stirring
with a whisk.
12. Spoon glaze over warm cake.
Your Pumpkin bundt cake recipe is ready now
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