pumpkin spice cake w/ apricot glaze
(1 rating)
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.
(1 rating)
yield
16 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For pumpkin spice cake w/ apricot glaze
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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 lgeggs
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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
- 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
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1Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
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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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3Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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