Ingredients
3-1/4 cups all-purpose flour
1 T baking powder
2-1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/4 tsp salt
1-1/2 C pumpkin puree
1/2 C applesauce
1-1/2 C granulated sugar
1/2 C stick margarine, softened
3 large egg whites
2 tsp vanilla extract
Cooking spray
3 T dark or light brown sugar
1 T dark rum
1 T skim milk
3 T powdered sugar
Preheat oven to 350°.
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 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° 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, add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
NUTRITIONAL INFO
calories: 248 carbohydrates: 44.8 g cholesterol: 0 mg fat: 6.1 g sodium: 194 mg protein: 3.7 g calcium: 70 mg iron: 1.7 mg fiber: 1.2 g
