Spiced pumpkin cake, Low Fat Recipe

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

Preparation:

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.

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