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Porterfield Pumpkin Bundt with Snow White Glaze Recipe

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Porterfield Pumpkin Bundt with Snow White Glaze
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Ingredients
22
Count
Nutrition
503
Calories
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Ingredients:

Directions:

  1. Make pumpkin bundt: Position rack in lower third of oven. Preheat oven to 350°F and bake 65 to 70 minutes. Prepare the pan as directed.
  2. In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
  3. Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
  4. With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
  5. Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
  6. Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
  7. Make glaze: Whisk together all the ingredients until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Use the glaze as soon as it is prepared.
  8. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
  9. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 502.74 Kcal (2105 kJ)
Calories from fat 236.5 Kcal
% Daily Value*
Total Fat 26.28g 40%
Cholesterol 93.09mg 31%
Sodium 252.91mg 11%
Potassium 300.33mg 6%
Total Carbs 66.19g 22%
Sugars 62.81g 251%
Dietary Fiber 0.83g 3%
Protein 4.59g 9%
Vitamin C 14.3mg 24%
Iron 1.2mg 7%
Calcium 91.2mg 9%
Amount Per 100 g
Calories 298.98 Kcal (1252 kJ)
Calories from fat 140.65 Kcal
% Daily Value*
Total Fat 15.63g 40%
Cholesterol 55.36mg 31%
Sodium 150.41mg 11%
Potassium 178.6mg 6%
Total Carbs 39.36g 22%
Sugars 37.35g 251%
Dietary Fiber 0.5g 3%
Protein 2.73g 9%
Vitamin C 8.5mg 24%
Iron 0.7mg 7%
Calcium 54.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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