Ingredients1 h 10 m servings
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
- Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.
- Nutritional Analysis: One piece equals 299 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 319 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.
ReviewsRead all reviews 4
very good...tasted more like gingerbread then pumpkin though. i think next time i will try increasing the pumpkin.
This was great. I am not a baker, but love simple elegant desserts and this did not disappoint. I used 4 eggs (instead of 2 and egg substitute). I also added allspice. I made the sugar toppi...
A wonderful, not too sweet version of gingerbread. I used 2 cups puree from a fresh pumpkin, used white whole wheat flour and substituted 1/2 cup molasses for 1/2 cup of the honey, and 1/2 cup w...