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
Yields
16 Servings