First Prize Winner! SMH's 2010 Health Holiday Baking Contest!

Healthy Holiday Baking Contest 2010: Sarasota Memorial Hospital

Holiday Spiced Bundt Cake
by Debbie Musselman

(Serves 14)
2T plus 1 C Granulated Sugar
¼ C Brown Sugar
2 ½ C Flour
2 t Baking Powder
½ t Soda
1 t Cinnamon
½ t Nutmeg
½ t Salt
1 C Low Fat Buttermilk
1/3 C Apple Sauce (Unsweetened)
1 T Minced Ginger
½ 15oz Canned Pumpkin
2 Large Eggs
1 Large Egg White

Preheat oven to 350 degree Spray 10” Bundt pan with non stick spray and sprinkle the bottom and sides of pan with the 2 T Sugar. Mix remaining sugars, flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Whisk the buttermilk, applesauce, ginger, pumpkin, egg and egg white together in a medium bowl. Add buttermilk mixture to flour mixture stirring just until blended. Pour batter into the pan and bake 45-50 minutes. Cool on rack for 10 minutes, then remove from pan and cool completely before the next step. 1C Powdered Sugar 2T Low Fat Buttermilk 1 t Cinnamon Whisk the above in a bowl until smooth. Place cake on your serving dish and drizzle the glaze on top of cooled cake. Enjoy. Nutritional analysis: 1 slice = 225 kcal, 40 gm CHO, 1 gm fat Compare to regular Bundt Cake = 352 kcal, 54 gm CHO, 13 gm fat.


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