PUMPKIN SPICE CAKE W/ APRICOT GLAZE

Pumpkin Spice Cake w/ Apricot Glaze image

Provided by Pat DiMercurio @javancookie

Categories Cakes

Number Of Ingredients 19

2 1/3 cup(s) whole wheat pastry flour
1 1/2 cup(s) brown sugar, firmly packed
1 1/4 cup(s) pumpkin puree
1/2 cup(s) canola oil
2 1/2 tablespoon(s) powdered buttermilk
2/3 cup(s) water
3 large eggs
2 tablespoon(s) greek yogurt, fat free
1 1/4 teaspoon(s) baking soda
1 1/4 teaspoon(s) baking powder
1 teaspoon(s) salt
1 teaspoon(s) cinnamon
1 teaspoon(s) ginger powder
1/4 teaspoon(s) allspice, ground
GLAZE
1/2 cup(s) apricot preserves
1/2 teaspoon(s) ginger powder
3-4 tablespoon(s) dark rum
1/4 cup(s) toasted almonds, chopped

Steps:

Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
Beat all ingredients in a large bowl, on low with an electric mixer, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes. Pour into pan.
Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
Warm the apricot preserves with the ginger and rum in the microwave on low. Blend well. Spoon onto cake before totally cooled. Sprinkle the toasted almonds over the glaze and cool completely. May be served with ice cream or whipped cream, but this is a really moist cake and needs no further topping.