Pumpkin Spice Cake w/ Apricot Glaze

Name: Pumpkin Spice Cake w/ Apricot Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
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; GLAZE; 1/2 c apricot preserves; 1/2 tsp ginger powder; 3-4 Tbsp dark rum; 1/4 c toasted almonds, chopped

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 vote5

Comments:

2 Comments

Serves:

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

Add to Grocery List

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
GLAZE
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

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.

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