Pumpkin-Spice Bundt Cake (Cooking Light Magazine) - cooking recipe

Ingredients

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups pumpkin puree (fresh or canned)
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Preparation

Preheat oven to 350\u00b0.
Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
Add egg whites and vanilla, beating well.
Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350\u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.