Pumpkin-Orange Cake

Pumpkin-Orange Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup pomegranate seeds (about 2)
  • 1 teaspoon grated orange rind
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • Cooking spray
  • + 12 more ingredients
    • ½ cup butter, softened
    • ¼ cup egg substitute
    • 2 ¾ cups sifted cake flour
    • 1 (15-ounce) can pumpkin
    • ¾ cup (6 ounces) 1/3-less-fat cream cheese, softened
    • 2 cups mandarin oranges in light syrup, drained
    • ½ cup granulated sugar
    • ¼ teaspoon ground ginger
    • 1 (12-ounce) can evaporated fat-free milk
    • ¼ teaspoon ground nutmeg
    • 3 cups sifted powdered sugar, divided
    • ½ teaspoon ground cinnamon

Preheat oven to 350°. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and ne...

View full recipe at My Recipes

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