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Ingredients
3 Cups cake flour (not self-rising)
2 tsp. baking powder
2 1/2 tsp. pumpkin pie spice
1/4 cup (1/2 stick) unsalted butter (at room temperature)
1 cup granulated sugar
1 1/4 cups solid-pack pumpkin puree
2 eggs
2 egg whies
1 tsp. vanilla
1/2 cup evaporated skim milk
Glaze
4 ounces reduced-fat cream cheese
1/2 cup sifted confectioners' sugar
1 tsp. grated lemon rind
2 T. skim milk
1/4 tsp. fresh lemon juice
1/4 tsp. vanilla
Directions
Heat oven to 350 degrees. Lightly coat 12-cup bundt pan with nonstick cooking spray or lightly coat with shortening and dust with flour
Stir together flour, baking powder and pie spice in a medium size bowl.
Beat together butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin puree, whole eggs, egg whites, and vanilla.
Alternately beat in flour mixture and evaporated milk. Pour into prepared pan.
Bake in 350 degree oven for 35 minutes or until skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack 10 minutes. Remove cake from pan to the wire rack to cool completely.
Meanwhile, prepare the glaze: Beat together cream cheese, confectioner's sugar, grated lemon rind, skim milk, lemon juice and vanilla in a medium size bowl until well blended and a good glazing consistency. Pour the glaze over cake, letting it drip down the sides.
Servings:
Prep time: 10 minutes, plus baking time
Bake: 350 degrees for 35 minutes
Nutrient Value per serving:
204 calories
5 g. fat (3 g. saturated)
5 g. protein
35 g. carbohydrate
1 g. fiber
103 mg. sodium
40 mg. cholesterol
Posted by: Deb
