Pumpkin Spice Cake w/ Apricot Glaze
By
Pat DiMercurio
@javancookie
1
Ingredients
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2 1/3 cwhole wheat pastry flour
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1 1/2 cbrown sugar, firmly packed
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1 1/4 cpumpkin puree
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1/2 ccanola oil
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2 1/2 Tbsppowdered buttermilk
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2/3 cwater
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3 largeeggs
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2 Tbspgreek yogurt, fat free
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1 1/4 tspbaking soda
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1 1/4 tspbaking powder
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1 tspsalt
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1 tspcinnamon
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1 tspginger powder
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1/4 tspallspice, ground
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GLAZE
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1/2 capricot preserves
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1/2 tspginger powder
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3-4 Tbspdark rum
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1/4 ctoasted almonds, chopped
How to Make Pumpkin Spice Cake w/ Apricot Glaze
- Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
- Beat all ingredients in a large bowl, on low with an electric mixer, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes. Pour into pan.
- Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
- Warm the apricot preserves with the ginger and rum in the microwave on low. Blend well. Spoon onto cake before totally cooled. Sprinkle the toasted almonds over the glaze and cool completely.
May be served with ice cream or whipped cream, but this is a really moist cake and needs no further topping.