Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup egg substitute ( Egg Beaters)
1 (16 ounce) cans pumpkin pie filling
1/2 cup molasses
1 cup apples, grated
confectioners’ sugar (optional)
Directions:
Preheat oven to 350 F.; grease a 12 cup bundt pan.
In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
In a separate bowl cream together butter, brown sugar and granulated sugar.
Add eggs, singly, beating after each addition.
Add pumpkin pie filling, molasses and grated apple and beat well.
Add this mixture to the flour mixture, combining well.
Pour into the greased bundt pan and bake in the preheated 350 F oven for 60 minutes.
Remove from oven; cool in the bundt pan for at least 15 minute.
Then remove from the pan and finish cooling on a cookie/cake rack.
Dust with confectioner’s sugar and serve.
Servings: Serve
Time preparation: 15 min.
Time total: 90 min.