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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. Suzanne Loveland of Edinburg, Virginia Ingredients:
2 eggs |
1/2 cup egg substitute |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 cups honey |
1/2 cup butter, melted |
1/2 cup fat-free plain yogurt |
1 cup toasted wheat germ |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
icing: |
3/4 cup confectioners' sugar |
2 teaspoons fat-free milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
2. Bake at 350° for 55-60 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. Combine icing ingredients until smooth; drizzle over cake. Yield: 16 servings.
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