Pumpkin Cake

Pumpkin Cake

Hey everyone! I was trying to
decide where to post this, since its a spin off of Vanilla Moist Cake found in
Sweets at the following link http://www.dukaners.com/viewtopic.php?f
... 836c8716ad

I used the 2nd recipe from that thread, the
one listed below. Make as it says, I used a loaf pan and cooked for 28 minutes.
Instead of a container of yogurt as it says, I only used 1/2 cup vanilla yogurt
(I've tried it with plain too, which also works), and then added 1/2 cup canned
pumpkin, 1 tsp cinnamon, a dash of ground ginger and a dash of ground cloves. I
also added an extra 1/4 tsp Baking Powder. i think it turns out a little bit
better when made with Splenda instead of Stevia, but in both cases I use about
10 packets of the sweetener.
Same serving size as listed below, 1/2 the loaf
is one serving. It doesn't get very brown on top like the Vanilla version.
Wonderful if served with some eggs and a latte, see pic! Enjoy!

Leana wrote:
This recipe has become a hit in the -15kg forum, so
perhaps we should share it here too. If it was posted already, my
apologies.
Source: http://mydukandiary.wordpress.com/2010/
... in-recipe/

Makes 6 Muffins - Suitable for Cruise
Phase

* 2 tbsp Wheat Bran
* 4 tbsp Oat Bran
* 6 tbsp Skim Milk
Powder
* 3 Egg Whites
* 1 Whole Egg
* 1 tub (175g) Fat Free Vanilla
Yoghurt
* 3 tbsp Sweetener (I use Splenda)
* 1 tsp Baking Powder
* 1tsp
Vanilla Extract
* Dash of Cinnamon

1. Pre-heat oven to 180 degrees
Celcius (350 F). Line a texas muffin tin with large cupcake liners…this saved on
cleaning up and since the muffins tend to stick, you don’t have to worry about
using and fats to grease the tin.
2. Place Yoghurt, Egg White and Egg into a
blender and give a quick whizz until it’s all combined.
3. Add all the other
ingredients and whizz again until well combined…you might need to scrape the
sides down with a spatula.
4. Pour evenly into the 6 muffin cups.
5. Bake
for 25 minutes.
6. Let the muffins cool for a while in the tray, then
transfer them to a wire rack if you have one.
7. Enjoy!

* The tops get
very brown, that’s ok, it doesn’t affect the taste.
* The finished muffins
don’t turn out huge in the end, more like regular size, because they sink when
they come out of the oven.
* Also works as cake: just pour into loaf tin.


and always comes out just perfect!
And the best part is that you can
eat HALF of the cake every day!