Pumpkin Raisin Cake
Yield
1 cakePrep
15 minCook
35 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 1 ⅔ | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ½ | cup |
raisins, seedless
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
canned pumpkin purée
solid-pack |
|
| ⅓ | cup |
corn syrup, white (karo)
or dark corn syrup |
*
|
| ⅓ | cup |
orange juice
|
|
| Optional: fatfree yogurt cream sauce | |||
| 1 | x |
cheese cloth
or paper coffee filters |
* |
| 1 | cup |
vanilla yogurt
non-fat |
|
| ½ | cup |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 394 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 59 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 118 | ml |
raisins, seedless
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
canned pumpkin purée
solid-pack |
|
| 79 | ml |
corn syrup, white (karo)
or dark corn syrup |
*
|
| 79 | ml |
orange juice
|
|
| Optional: fatfree yogurt cream sauce | |||
| 1 | x |
cheese cloth
or paper coffee filters |
* |
| 237 | ml |
vanilla yogurt
non-fat |
|
| 118 | ml |
powdered sugar
sifted |
|
Directions
Spray 9-inch square baking pan with cooking spray.
In large bowl combine dry ingredients and raisins.
In medium bowl combine remaining ingredients.
Add to dry ingred; stir until smooth.
Pour into prepared pan.
Bake in 350℉ (180℃) oven 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
If desired, serve with Fat Free Yogurt Cream Sauce.
Makes 16 servings.
Fat-Free Yogurt Cream Sauce:
Line strainer with paper coffee filter or cheesecloth layers.
Add 1 cup nonfat vanilla yogurt; set over a bowl and refrigerate 4 hours.
Discard drained liquid.
Combine thickened yogurt and ½ cup sifted confectioners sugar; stir until smooth.
Makes about ½ cup.
