Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C). Spray a Bundt® Pan with oil.
- In a bowl, stir first 6 ingredients together. In a separate bowl, whisk eggs, then whisk in milk, oil, and almond extract. Whisk in pumpkin purée until evenly mixed.
- Turn wet mixture over dry and stir just until mixed. Turn half the mixture into prepared pan and drop in Hot Buttered Rum in small spoonfuls. Spoon in remaining batter, then smooth top.
- Bake for 1 hour, until a cake tester inserted in centre of cake comes out clean. Cool for 30 minutes, then turn out onto a cooling rack. Cool completely.
- For the glaze, whisk icing sugar with 1 tsp juice. Gradually whisk in remaining juice as needed to form a glaze. Spoon over cooled cake.
Per serving: Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 44 g (Fiber 4 g, Sugars 26 g), Protein 4 g.
1 hour 20 min
16 servings
$0.66/serving1 hour 20 min16 servings$0.66/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C). Spray a Bundt® Pan with oil.
- In a bowl, stir first 6 ingredients together. In a separate bowl, whisk eggs, then whisk in milk, oil, and almond extract. Whisk in pumpkin purée until evenly mixed.
- Turn wet mixture over dry and stir just until mixed. Turn half the mixture into prepared pan and drop in Hot Buttered Rum in small spoonfuls. Spoon in remaining batter, then smooth top.
- Bake for 1 hour, until a cake tester inserted in centre of cake comes out clean. Cool for 30 minutes, then turn out onto a cooling rack. Cool completely.
- For the glaze, whisk icing sugar with 1 tsp juice. Gradually whisk in remaining juice as needed to form a glaze. Spoon over cooled cake.
Per serving: Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 44 g (Fiber 4 g, Sugars 26 g), Protein 4 g.
