How Do Angels Celebrate Thanksgiving?

By eating Pumpkin Spice Angel Food Cake of course!  I figured I could get this recipe in just under the wire for this Thanksgiving…I’m not stepping foot in a grocery store after the turkey pick up on Monday night if I don’t have to!  Hubby loves Angel Food Cake.  I’ve never made one and frankly before my GP diagnosis didn’t see much of a point to baking without butter.  Easy doesn’t even begin to describe this fabulous, fat and fiber free recipe…yes, you heard me correctly…the perfect, Gastroparesis-friendly, festive Thanksgiving dessert.  Thanks to one of my favorite websites (www.eatbetteramerica.com) no adapting was needed.

Pumpkin Spice Angel Food Cake

Serves 12

1   1 pound box white angel food cake mix

1 tablespoon flour

1 1/2 teaspoons pumpkin pie spice*

3/4 cup canned pumpkin puree

1 cup cold water

Move oven rack to lowest position; preheat oven to 350 degrees.  In an extra-large glass or metal bowl, beat all cake ingredients with and electric mixer on low-speed for 30 seconds.  Beat on medium speed for 1 minute.  Pour into an ungreased 10-inch angel food (tube) cake pan.

Bake 37-47 minutes or until crust is dark golden brown and cracks are dry.  Immediately turn pan upside down onto a heatproof funnel or glass bottle.  Let hang about 2 hours or until cake is completely cool.  Loosen cake from side of pan with a knife or long, metal spatula.  Turn cake upside down onto serving plate.

Optional Filling (I did not make this but wanted to include it as an entertaining option)

1 8 ounce container fat-free frozen whipped topping, thawed

1 teaspoon ground ginger (or 2 tablespoons finely chopped candied ginger-I do not consider this GP-friendly)

Gently fold ground ginger into whipped topping.  Cut cake in half horizontally to make two even layers (a serrated bread knife works best).  Spread half the filling on the bottom layer.  Replace the top layer and spread remaining filing on top of cake.  Sprinkle with additional pumpkin pie spice, if desired.  Refrigerate cake.

Nutritional Information Per Serving:

Makes 12 servings

As published (including whipped topping): 180 calories, 0 grams fat, o grams fiber, 3 grams protein

*Mix your own Pumpkin Pie Spice by combining 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves (courtesy of Allrecipes)

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