Ingredients:
1 cup sugar
1/2 cup vegetable oil or 1/2 cup canola oil
1/2 cup maple syrup
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) cans pumpkin puree ( about 2 cups)
1 teaspoon maple flavoring
1/2 teaspoon salt
1/8 cup maple syrup
1/8 cup powdered sugar
2 tablespoons nonfat milk or 2 tablespoons soymilk
Directions:
Preheat oven to 375 F.
Mix together dry ingredients for cake in bowl and set aside.
Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
Add maple flavoring while mixing.
Pour batter into greased 8×8 or 9×11 pan. Make note that times given are for 8×8 so watch your cake closely.
Bake at 375F for 25 minutes.
For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.
Servings: 16
Time preparation: 15 min.
Time total: 45 min.