posted by Becky 10-09-100 7:13 PM
Pumpkin-Butterscotch Cake
source: Trim & Terrific American Favorites
2 1/2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 can (16 oz.) solid pack pumpkin
2 large eggs
2 large egg whites
1 1/2 cups light brown sugar
1/3 cup canola oil
2/3 cup butterscotch morsels
Preheat to 350. Prepare a 13 x 9 pan.
Combine flour, baking powder, baking soda, cinnamon, and nutmeg.
In a large bowl, beat together the pumpkin, eggs, egg whites, brown sugar and oil. Beat for 3 minutes at medium speed of an electric mixer. Stir the dry ingredient into the pumpkin mixture, stirring just until blended. Spread batter in the baking pan and sprinkle with the butterscotch morsels. Bake for 40 to 45 minutes, or until a toothpick tests clean. Cool in the pan on a wire rack.
Makes 24 squares
Nutritional Information per square: Calories 166, Fat 5 g, Calories from fat 27.4%, Saturated fat 1.5g, sodium 144 mg, Cholesterol 18 mg
Pumpkin Cake
source: Southern Living Light Meals
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground cinnamon
3 large eggs, lightly beaten
2 cups sugar
1 cup unsweetened applesauce
1 can (16 oz.) pumpkin
1 cup raisins, chopped
1/2 cup chopped pecans
cooking spray
1 tsp. powdered sugar
1 cup reduced calorie frozen whipped topping, thawed
Preheat 350.
Combine first 7 ingredients in a large bowl. Make a well in the center of the mixture.
Combine eggs, sugar, applesauce, and pumpkin. Add to dry ingredients and stir until just moistened. Fold in raisins and pecans. Spoon into a 12 cup Bundt pan which has been sprayed with cooking spray. Bake for 1 hour and 10 minutes or until a wooden pick tests clean. Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely. Sprinkle with powdered sugar. Serve with whipped topping.
Yield 16 servings.
Per Serving: 269 calories, 15 % from fat; fat 4.5 g; saturated fat 0.6 g; protein 4.5 g; carbohydrate 54.8 g; cholesterol 41 mg; sodium 98 mg
Pumpkin Cake with Orange Sauce
source: Southern Living Light Meals
2 large eggs
2/3 cup sugar
3/4 cup cooked, mashed pumpkin
1 tsp. vanilla
3/4 cup flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 tbsp. powdered sugar
Orange Sauce:
1/3 cup firmly packed light brown sugar
2 tbsp. cornstarch
1 1/2 cups orange juice
3 tbsp. Triple Sec or other orange flavored liqueur
1 tsp. lemon juice
Garnish:
orange rind strips
Prepare a 9 inch round cake pan by spraying and lining the bottom with waxed paper. Coat the waxed paper with cooking spray. Preheat to 375.
Beat eggs at a high speed of an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 minutes or until thick and pale. Stir in the pumpkin and vanilla.
Combine the flour and next 6 ingredients; add to the pumpkin mixture and mix well. Pour the batter into the prepared pan. Bake for 20 minutes or until a toothpick tests clean. Cool for 5 minutes in the pan on a wire rack, then remove from pan and cool. Sift powdered sugar through a wire/mesh strainer onto the cake. Serve with orange sauce. Garnish, if desired.
8 servings.
Orange sauce: Combine all ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute -continue to stir constantly. Serve warm or cold. Makes 1 3/4 cups.
Per Serving: 203 calories, 7% from fat; 1.6 g fat; 0.5 g saturated fat; 3.4 g protein; 44.3 g carbohydrate; 55 mg cholesterol; 94 mg sodium