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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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From Cooking Light's 1996 Annual Cookbook. This is baked in a 10-inch tube pan and would probably be pretty good with some sort of maple or bourbon glaze. Let me know if you frost or glaze it with anything! Ingredients:
3/4 cup margarine, softened |
1 1/2 cups firmly packed brown sugar |
1 cup sugar |
1 1/2 cups frozen egg substitute, thawed |
1 (16 ounce) can pumpkin |
1/3 cup bourbon |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons pumpkin pie spice |
1/4 cup chopped pecans |
vegetable oil cooking spray |
Directions:
1. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
2. Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
3. Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.
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