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Ingredientes
- 1 2/3 c. All-purpose flour
- 1/3 c. Raisins
- 1/4 c. Minced walnuts
- 1 tsp Baking soda
- 1/2 tsp Baking pwdr
- 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 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1 x Egg
- 1 tsp Vanilla extract
- Vegetable cooking spray
- 1 tsp Powdered sugar
- Lemon rind strips (optional
- 1/4 c. Sugar
Direcciones
- 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 till well blended. Gradually add in the flour mix; beat at high speed 2 min. Stir in vanilla.
- Pour batter into a 6-c. Bundt pan coated well with cooking spray. Bake at 350 for 50 min or possibly till a wooden toothpick inserted in center comes out clean. Let cake cold in pan 10 min on a wire rack. Remove cake from pan, and let cold 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 till thawed. Sift powdered sugar over top of cake; garnish with lemon rind if you like.
- Yield: 16 servings (seving size:1 slice)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 52 | 28% |
| Total Fat 5.88g | 7% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 16mg | 5% |
| Sodium 166mg | 7% |
| Potassium 109mg | 3% |
| Total Carbs 32.08g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.9g | 11% |
| Protein 2.68g | 4% |
