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Pumpkin Gingerbread Cake Recipe

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This recipe for Pumpkin Gingerbread Cake, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Monday, October 15, 2007


2 eggs
½ cup egg substitute
1 can 15 oz solid pack pumpkin
1 ½ cups honey
½ cup butter, melted
½ cup fat free vanilla yogurt
1 cup wheat germ
3 cups all purpose flour
2 tsp. baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves

¾ cup confectioners’ sugar
2 tsp fat free milk
¼ tsp vanilla extract

In a large mixing bowl, beat eggs and egg substitute. Stir in pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine dry ingredients, gradually add pumpkin mixture and mix well. Coat a 10 inch fluted tube pan with non stick cooking spray and dust with flour. Add batter.

Bake 350 degrees for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan. Then cool on wire rack. Combine icing ingredients until smooth; drizzle over cake.

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Number Of Servings:
Personal Notes:
Personal Notes:
1 serving = 299 calories, 7 grams of fat, 3 grams of fiber, 6 grams of protein.




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