Pumpkin Spice Cake w/ Apricot Glaze

By Pat DiMercurio
@javancookie

This recipe is a "put together" kind. You know the kind I mean; what have you got on the shelves and what can you make with it? Result... not too shabby.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 1/3 c: whole wheat pastry flour
1 1/2 c: brown sugar, firmly packed
1 1/4 c: pumpkin puree
1/2 c: canola oil
2 1/2 Tbsp: powdered buttermilk
2/3 c: water
3 large: eggs
2 Tbsp: greek yogurt, fat free
1 1/4 tsp: baking soda
1 1/4 tsp: baking powder
1 tsp: salt
1 tsp: cinnamon
1 tsp: ginger powder
1/4 tsp: allspice, ground
1/2 c: apricot preserves
1/2 tsp: ginger powder
3-4 Tbsp: dark rum
1/4 c: toasted almonds, chopped

How to Make Pumpkin Spice Cake w/ Apricot Glaze

Step-by-Step

1Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
2Beat 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.
3Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
4Warm 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.