pumpkin spice cake w/ apricot glaze
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.
prep time
15 Min
cook time
50 Min
method
Bake
yield
16 serving(s)
Ingredients
- 2 1/3 cups whole wheat pastry flour
- 1 1/2 cups brown sugar, firmly packed
- 1 1/4 cups pumpkin puree
- 1/2 cup canola oil
- 2 1/2 tablespoons powdered buttermilk
- 2/3 cup water
- 3 large eggs
- 2 tablespoons greek yogurt, fat free
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1/4 teaspoon allspice, ground
- GLAZE
- 1/2 cup apricot preserves
- 1/2 teaspoon ginger powder
- 3-4 tablespoons dark rum
- 1/4 cup toasted almonds, chopped
How To Make pumpkin spice cake w/ apricot glaze
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Step 1Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
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Step 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.
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Step 3Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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