Pumpkin Cake *
Yield: 16 servings.
Ingredients:4 eggs, beaten
3/4 cup sugar
1/4 cup canola oil
1 cup unsweetened applesauce
1 30-ounce can pumpkin pie filling
3 cups whole-wheat flour
2 tsp baking soda
2 tsp baking powder
1 tbsp cinnamon, or to taste
3/4 cup raisins
1/4 cup chopped walnuts
Preparation:Preheat oven to 325 degrees.
Mix eggs, sugar, oil, applesauce, and pumpkin.
In a separate bowl, mix flour, baking soda, baking powder, and cinnamon.
Combine wet and dry ingredients just until moistened.
Add raisins and nuts.
Spoon batter into two loaf pans or one Bundt pan.
Bake for 1 hour.
Decoration:Add dollops of fat-free whipped cream and chocolate sprinkles to the top of the cake for a festive look for fall.
Or for Halloween, create jack-o’-lantern faces on each serving. Just before serving, tint fat-free whipped cream with orange food coloring, and frost the cake. Dot each serving with raisins for eyes and add pineapple chunks for a crooked grin.
* This recipe can also be converted into cupcakes for handy individual servings. Lessen cooking time as needed.Recipe courtesy:
Taking Off Pounds Sensibly (TOPS)
