“This makes for a very good non-dairy dessert or snack.”
1/2 cupmargarine, softened
3/4 cupmashed, cooked pumpkin
1 1/2 cupsall-purpose flour
1 1/2 teaspoonsbaking powder
1 1/2 teaspoonspumpkin pie spice
1/3 cuplight brown sugar
1 1/2 cupsorange juice
Beat margarine at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in pumpkin and vanilla.
Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
Pour into a greased and floured 9-inch round cakepan.
Bake at 350F degrees20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
Remove doily, and serve with Orange Sauce.
To make the Orange Sauce———-.
Whisk together all ingredients in a heavy saucepan until blended.
Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
“WOWEE! This was so soft and spicy and yummy! It also made the house smell great! In place of regular sugar, I used 1/2 cup Splenda Granular plus 2T Splenda brown sugar blend which keeps it from having an aftertaste. I used canned pumpkin and 1 cup whole wheat pastry flour plus 1/2 cup whole wheat flour. This still rose nicely and wasn’t heavy at all. Instead of powdered sugar, I just spread the glaze over the top of the whole thing. I made the glaze with 1 1/2T Splenda brown sugar blend, 1/2T cornstarch, 1/2 cup fresh OJ and 1/2tsp fresh lemon juice. It had a very nice orange flavor. I also served this with a strawberry/peach fruit compoteI made and Cool whip lite. It felt like the Holidays! Just WONDERFUL! Freddy Cat approves! Made for the Please Review game.”