This delicious, spicy cake uses pumpkin puree and applesauce in
place of fats. The cake bakes in a fluted tube pan; just
sprinkle it with powdered sugar, and it will be beautiful for
any occasion. Serves 16.
Per serving: .5 gram fat, 199 calories.
1 cup quick-cooking oats
2-1/2 cups cake flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup honey
1 cup unsweetened applesauce
1 16-ounce can pumpkin puree
2 egg whites
1 cup raisins
2 egg whites, lightly beaten
Preheat oven to 325 degrees. Use a 10-inch non-stick fluted tube
pan, or line the bottom of a regular tube pan with parchment
paper.
In a mixing bowl, sift together dry ingredients. Set aside.
In a bowl, combine honey, applesauce, pumpkin, and two egg
whites. Add to flour mixture; stir just until blended. Add
raisins; stir just until incorporated. Fold in lightly beaten
egg whites.
Pour batter into pan. Bake one hour, until a tester inserted in
the center comes out clean. Cool on a rack 30 minutes; then
remove from pan.
Posted by Karen
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