3 c. ww pastry flour 1 c. sugar 2 t. baking powder 2 t. baking soda 1 ½ t. cinnamon ¾ t. ground ginger ¼ t each cloves and nutmeg 1 ½ t. salt ½ c. chopped walnuts or pecans 2c. canned pumpkin 2 t. vanilla 2 t. white vinegar 2/3 c. applesauce ¼ c. veg oil
You could top with traditional glaze of powdered sugar and water; calories not included.
Preheat oven to 350. Combine dry ingred. Combine wet ingred. Mix together until smooth batter forms, add water a spoonful at a time to achieve a thick smooth batter. Don’t overmix. Spoon mixture into a oiled bundt pan. Bake for 60-75 min until cake tests done with toothpick. Cool for 10 min. Remove to cooling rack. (Can also be baked in individual bundt pans 40 ish min)
Serving Size: makes 12 slices or 12 individual bundts