Spiced Pumpkin Cake/Bars


More like a fluffy cake than a chewy bar. Light, healthy and tasty.
2 C flour (can substitute Spelt flour)
2 tsps baking powder
1 rsp baking soda
¾ tsp salt
1 C sugar
1 Tbsp cinnamon, ground
½ tsp nutmeg, ground
½ tsp cloves, ground

½ tsp vanilla extract
15 oz. pumpkin, canned
4 large eggs
¾ C applesauce

1 C raisins
optional: nuts of your choice or 1/3 C crystallized ginger, chopped

Frosting (optional, didn’t try)
6 oz. Neufchatel Cheese
¾ C powdered sugar
1/3 C salted butter
¼ tsp vanilla extract
Cake/Bars
Preheat oven to 350 degrees.
Grease 15 ½” x 10 ½” x 1” baking sheet (I used a 15x9x2)

Stir the first 8 dry ingredients in a large bowl to blend. Add vanilla, pumpkin, eggs and applesauce. Beat until blended, then add raisins. Add chopped nuts and/or ginger if desired. Spread batter in prepared pan and bake 25 minutes or until tester inserted comes out clean. Remove from oven and allow to cool. As they get cooler and cooler they’ll take on a chewier, less fluffy texture.

Frosting
Beat all the ingredients in a bowl to blend. Spread over a cake in a thin layer. This can be prepared a day ahead.

Eating Well, October 2009

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