from “Cooking with Color” by Estee Kafra
½ cup margarine or canola oil
1 ½ cups sugar
1 2/3 cups flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
¼ teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 cup pumpkin puree (not pumpkin pie filling)
1/8 cup soy milk
1/8 teaspoon maple extract (McCormick maple flavor)
2 tablespoons canola oil
1 tablespoon water
Pinch of salt
¾ cup confectioners’ sugar
Preheat oven to 350°F. Grease a 10-inch Bundt pan.
Cream margarine and sugar until light and fluffy. (If using oil, just combine it with the sugar and eggs). Add eggs and beat well.
Combine dry ingredients (flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda) in a large bowl. Add egg mixture alternately with the pumpkin and soy milk. Mix until combined.
Pour batter into Bundt pan. Bake 45 minutes or until an inserted toothpick comes out clean.
Let cool 15 to 20 minutes, then invert carefully onto a serving plate. Cool completely before glazing.
Combine all ingredients for glaze in a bowl and stir until smooth. Drizzle over cooled cake.
Yield: 12 servings