Spiced pumpkin cake

Yield: 16 Servings

Ingredients:

1 2/3 c All-purpose flour
1/3 c Raisins
1/4 c Chopped walnuts
1 ts Baking soda
1/2 ts Baking powder
1 c Canned pumpkin
1/2 c Firmly packed dark brown -sugar
1/3 c Apple juice
1/4 c Vegetable oil
1 1/2 ts Ground cinnamon
1 ts Ground ginger
1/4 ts Ground nutmeg
1 Egg
1 ts Vanilla extract Vegetable cooking spray
1 ts Powdered sugar Lemon rind strips (optional
1/4 c Sugar

Instructions:

Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed 2 minutes. Stir in vanilla. Pour batter into a 6-cup Bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap and store in freezer for up to 3 weeks. To serve let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired. Yield: 16 servings (seving size: 1 slice) CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL 14mg; SODIUM 87mg Source: Cooking Light's Quick & Easy Weeknights Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669