Serves: 20
Total Calories: 194
1. Stir together flour, sugar, baking powder, soda, salt and spices. Set aside.
2. In large mixing bowl, beat eggs until foamy. Add pumpkin, oil and KELLOGG'S ALL-BRAN cereal. Beat well. Stir in the 3/4 cup almonds and figs. Add flour mixture, mixing only until combined. Spread evenly in 12-cup baking mold coated with cooking spray or 10 x 4-inch tube pan coated with cooking spray.
3. Bake at 350°F about 45 minutes or until wooden pick inserted near the center comes out clean. Cool 10 minutes. Remove from pan and cool completely on wire rack.
4. To make glaze, combine powdered sugar and hot water until smooth. Drizzle over cake. Sprinkle with the 1/4 cup sliced almonds.
This Pumpkin Fig Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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