pumpkin pound cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup King Arthur white wheat flour1 cup all-purpose white flour1 tbsp baking soda1 tbsp ground ginger1 tbsp dried orange zest1 cup sugar3/4 cup Splenda1/3 cup Canola oil2 2/3 cup pumpkin, canned or mashed4 eggs' worth of cholesterol-free egg substitute
Preheat oven to 325.
Sift together dry ingredients.
Mix in pumpkin, oil, and eggs.
Pour into greased tube pan.
Bake for 60 minutes or until golden brown and springy to touch.
This cake can be made sugar-free; use 1 1/2 cups Splenda instead of 3/4 Splenda and 1 cup sugar. It can also be made fat free if prepared with no oil and 3 cups pumpkin, but should be consumed immediately as it will dry out faster if made without oil.
Number of Servings: 16
Recipe submitted by SparkPeople user CABELL.
Sift together dry ingredients.
Mix in pumpkin, oil, and eggs.
Pour into greased tube pan.
Bake for 60 minutes or until golden brown and springy to touch.
This cake can be made sugar-free; use 1 1/2 cups Splenda instead of 3/4 Splenda and 1 cup sugar. It can also be made fat free if prepared with no oil and 3 cups pumpkin, but should be consumed immediately as it will dry out faster if made without oil.
Number of Servings: 16
Recipe submitted by SparkPeople user CABELL.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 120.8 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.6 g
- Protein: 3.9 g
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