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Pumpkin Spice Cake

Diet.Chef's picture
Ingredients
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground cloves 3⁄4 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg yolks 7
  Canned pumpkin 8 Ounce (1/2 Of A 16 Ounce Can)
  Cooking oil 1⁄2 Cup (8 tbs)
  Non caloric liquid sweetener 1⁄2 Teaspoon (Equal To 1/2 Cup Sugar)
  Finely shredded orange peel 1⁄2 Teaspoon
  Egg whites 7
  Cream of tartar 1⁄2 Teaspoon
  Low calorie dessert topping mix 1 1⁄4 Ounce, whipped (1 Envelope)
Directions

Sift together flour, baking powder, cinnamon, cloves, nutmeg, and salt.
Combine egg yolks, pumpkin, oil, sweetener, and orange peel; beat till smooth.
Wash beaters.
Beat egg whites and cream of tartar till stiff peaks form.
Fold pumpkin mixture into egg whites.
Sprinkle 1/4 of the dry ingredients atop.
Fold in dry ingredients, adding 1/4 at a time.
Turn into an ungreased 9-inch tube pan.
Bake in a 325° oven 45 minutes.
Invert cake in pan; cool.
Remove cake from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pumpkin
Interest: 
Healthy

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