Pumpkin Cake

BATTER:

3 Tbsp. grapeseed Vegenaise
1/2 c. sugar
1 Tbsp. cornstarch
1 c. canned pumpkin
1/3 c. canola oil
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt


GLAZE:

1 c. firmly packed dark brown sugar
1/2 c. soy margarine
1/4 c. soymilk
1 c. powdered sugar
2 tsp. pure vanilla



1. In a medium-sized mixing bowl, combine all batter ingredients and stir until well mixed. Spray an 8 x 8” pan or 6 mini bundt pans with a non-stick cooking oil spray. Spread batter evenly in pan or fill bundt pans 3/4 full, and bake at 350 degrees for 20 - 30 minutes, or until a knife inserted in the center comes out clean.

2. Remove from oven and drizzle with glaze. If using mini bundt pans, trim them so two will fit together to look like a pumpkin. Drizzle with glaze and decorate with caramels shaped into stems, vines and leaves.

3. To prepare glaze, combine brown sugar, soymilk and soy margarine in a small saucepan. Bring to a boil and cook, stirring constantly, for one minute. Stir in vanilla, then powdered sugar.

Cinda Sanner