 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
1/4 cup margarine |
1 3/4 cups granulated sugar |
1/2 cup applesauce |
to taste egg substitute (to equal 1 egg) |
1/2 cup low-fat buttermilk |
1 (14 ounce) can pumpkin puree |
1 orange, rind of, grated |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1 cup raisins |
1/4 cup icing sugar |
1 1/4 teaspoons orange juice |
Directions:
1. Beat sugar with margarine, using electric mixer.
2. Add egg, beating until light. Beat in buttermilk, pumpkin, orange rind and vanilla.
3. Combine flours, cinnamon, baking soda and raisins.
4. Stir into pumpkin mixture until combined.
5. Bake in lightly-greased and floured 10-inch Bundt pan at 325 degrees for 60 to 65 minutes or until toothpick inserted in centre comes out clean.
6. Cool 20 minutes and remove from pan.
7. Glaze: Blend icing sugar with orange juice. Drizzle over cooled cake.
|
|