Mamma Rosa's Spiced Pumpkin Bundt Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 419.0
- Total Fat: 14.0 g
- Cholesterol: 10.2 mg
- Sodium: 135.3 mg
- Total Carbs: 76.1 g
- Dietary Fiber: 4.2 g
- Protein: 4.8 g
View full nutritional breakdown of Mamma Rosa's Spiced Pumpkin Bundt Cake calories by ingredient
Introduction
Healthy cake (a delightful oxymoron!) Healthy cake (a delightful oxymoron!)Number of Servings: 12
Ingredients
-
3/4 cup chopped walnuts
2/3 cup packed brown sugar
1 cup blackstrap molasses
3 eggs
1/4 cup vegetable oil]
3/4 cup unsweetened applesauce
2 cups pumpkin puree
1 cup all purpose flour
1 1/2 cups whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Syrup:
1/4 cup butter
2/3 cup packed brown sugar
1/4 cup dark rum
Directions
Toast pecans on a baking sheet treated with cooking spray at 350 F for about 6 minutes or until fragrant.
Beat eggs til blended and add sugar, molasses, pumpkin, oil and applesauce and beat until well blended. Add sifted dry ingredients and mix well.
Spray a bundt pan with cooking spray and dust with flour. Pour 1/2 of walnuts into bottom. Add half of cake batter, the remaining walnuts, then remaining batter. Bake at 350 F for 50 minutes or until cake tester comes out clean.
Cool on rack for 10 minutes.
Syrup: Melt butter in small sauce pan. Add sugar and 3 tblsp water. Boil until dissolved and thickened, about 3 minutes. Stir in rum and boil for one more minute. Brush over cake.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERGRAN55.
Beat eggs til blended and add sugar, molasses, pumpkin, oil and applesauce and beat until well blended. Add sifted dry ingredients and mix well.
Spray a bundt pan with cooking spray and dust with flour. Pour 1/2 of walnuts into bottom. Add half of cake batter, the remaining walnuts, then remaining batter. Bake at 350 F for 50 minutes or until cake tester comes out clean.
Cool on rack for 10 minutes.
Syrup: Melt butter in small sauce pan. Add sugar and 3 tblsp water. Boil until dissolved and thickened, about 3 minutes. Stir in rum and boil for one more minute. Brush over cake.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERGRAN55.