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Low Fat Pumpkin Spice Cake


1 3/4 cups granulated sugar
1/2 cup applesauce
egg substitute to equal 1 egg
1/2 cup low-fat buttermilk
1 can (14 oz) pumpkin puree
grated rind of 1 orange
1 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 tsp cinnamon
2 tsp baking soda
1 cup raisins

GLAZE:
1/4 cup icing sugar
1 1/4 tsp orange juice

Beat sugar with applesauce, using electric mixer. Add egg, beating until light. Beat in buttermilk, pumpkin, orange rind and vanilla. Combine flours, cinnamon, baking soda and raisins. Stir into pumpkin mixture until combined.

Bake in lightly-greased and floured 10-inch Bundt pan at 325 degrees for 60 to 65 minutes or until toothpick inserted in centre comes out clean. Cool 20 minutes and remove from pan.

GLAZE
Blend icing sugar with orange juice. Drizzle over cooled cake.

Makes 16 servings.

Calories.....247.....Fat......4 g.....Carbs.....52 g.....Sodium.....20 mg.....Fiber.....2.1 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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