Pumpkin Spice Cake w/ Apricot Glaze

★★★★★ 1 Review
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By Pat DiMercurio
from Saginaw, MI

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.

serves 16
prep time 15 Min
cook time 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 lg
    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
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How To Make

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