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    Pumpkin Cake with Cream Cheese Glaze

    Source of Recipe

    TNT Recipeletter

    List of Ingredients

    1 1/2 cups sugar
    1/2 cup butter -- softened
    3/4 cup egg substitute
    1 teaspoon vanilla extract
    1 15 ounce can pumpkin, canned
    3 cups sifted cake flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    vegetable cooking spray


    Preheat oven to 350?F.

    To prepare cake, place sugar and butter in a large bowl; beat with a mixer
    at medium speed until well blended (about 5 minutes). Add egg substitute,
    1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon
    vanilla and pumpkin.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine
    the flour and next 6 ingredients (flour through nutmeg), stirring well
    with a whisk. Fold flour mixture into pumpkin mixture.

    Spoon batter into a 10" tube pan coated with cooking spray. Bake at
    350?F. for 55 minutes or until a wooden pick inserted in cake comes out
    clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on
    wire rack.

    To prepare glaze, place powdered sugar and cream cheese in a bowl; beat
    with a mixer at medium speed until well blended. Beat in 1/2 teaspoon
    vanilla. Add orange juice, 1 tablespoon at a time, beating well after
    each addition. Drizzle warm cake with glaze. Cool completely on wire




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