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Pumpkin-Spice Ring

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Submitted by Kookie

YIELD

16 servings

PREP

30 min

COOK

35 min

READY

70 min

Ingredients

1 ¼ 296
CUPS ML CAKE FLOUR
1 5
TEASPOON ML CINNAMON
ground
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
1 1
12 12
LARGE LARGE EGG WHITES
1 ½ 7.5
TEASPOONS ML CREAM OF TARTAR
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML PUMPKIN
solid-pack

Directions

Preheat oven to 375℉ (190℃).

In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners’ sugar; set aside.

In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla.

Beating at high speed, sprinkle in 1 cup confectioners’ sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.

Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.

With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears.

Then, gently fold in pumpkin mixture.

Do not overmix.

Pour batter into ungreased 10-inch tube pan.

Bake 35 minutes or until cake springs back when lightly touched.

Invert cake in pan on funnel or bottle; cool completely in pan.

Loosen cake from pan; place on cake plate.

Sprinkle with confectioners’ sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 58 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 153mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 48% Vitamin C 1%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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