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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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âMoist and delicious, this is a great cake for fall,â says Barbara Lindberg in Portland, Oregon. âBut my kids loved it so much, it quickly became a year-round favorite. It also keeps wellâ¦and never lasts long enough to get stale!â Ingredients:
1 cup egg substitute |
1 can (15 ounces) solid-pack pumpkin |
1/3 cup unsweetened applesauce |
1 cup all-bran |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1 cup chopped pecans |
1 cup miniature semisweet chocolate chips |
2 teaspoons confectioners' sugar |
Directions:
1. In a bowl, beat egg substitute until frothy. Add the pumpkin, applesauce and bran; mix well. Combine the flour, sugar, baking powder, baking soda, salt and spices; gradually add to pumpkin mixture and mix well. Stir in pecans and chocolate chips.
2. Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
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