Pumpkin Snack Cake

Recipe Ingredients

1 cup	160g / 5.6oz	Light brown sugar - packed
4 tablespoons	60ml	Light corn oil spread (1/2 stick)
1 cup	237ml	Canned solid-pack pumpkin*
1/2 cup	99g / 3.5oz	Egg substitute OR
2 cups	396g / 13oz	Eggs (medium)
1/2 cup	118ml	Low-fat milk
1 tablespoon	15ml	Vanilla extract
2 cups	125g / 4.4oz	Cake flour
2 teaspoons	10ml	Baking soda
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Ground ginger
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground allspice
		Confectioner's sugar - for garnish

Recipe Instructions

* not pumpkin pie mix

Preheat oven to 350F. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray.

In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula.

Reduce speed to medium, beat in pumpkin, eggs or egg substitute, milk and vanilla.

With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended.

Pour batter into baking dish; spread evenly.

Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean.

Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar.

Source:
GOOD HOUSEKEEPING -- OCTOBER 1995

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