Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 7.8 g
  • Cholesterol: 26.6 mg
  • Sodium: 243.3 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Pumpkin Cardammon Bundt cake, no trans-fat, Petitechef's calories by ingredient
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Introduction

Delicious, fragrant and dense, you only need a sliver to enjoy it. 32 servings for a standard sized bundt cake pan. The raw cane sugar lends fragrance too. Delicious, fragrant and dense, you only need a sliver to enjoy it. 32 servings for a standard sized bundt cake pan. The raw cane sugar lends fragrance too.
Number of Servings: 32

Ingredients

    1 lb or 3 3/4 cup white spelt flour, or wheat
    3 cups raw cane sugar
    2 tsp cinnamon
    1 tsp cardamon
    2 tsp salt
    2 tsp baking soda
    1 lb canned or cooked pumpkin puree
    1 cup canola oil
    1/2 cup almond milk, or water
    4 eggs
    baker's pan spray
    Confectioner's sugar for dusting top of cake


Directions

Preheat the oven to 350F. Combine ingredients in order listed, mixing each one in completely before adding the next one. Pour batter into a standard sized bundt pan which has been coated with baker's pan spray. Bake for 60 minutes, or until firmly set. Cool for 10 minutes before turning out to cake platter. Top can be dusted with confectioner's sugar.

Number of Servings: 32

Recipe submitted by SparkPeople user PETITECHEF.

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