Wonderful Honey Pumpkin Cake

This cake has all the wonderful flavors of fall — cinnamon, pumpkin, walnuts — and is make with honey instead of refined sugar.  Top it with a light whipped cream, or Lick-the-Bowl-Good-Cream Cheese Frosting.

2 cups unbleached or whole wheat flour (I use fresh ground soft white wheat)
1 TBS aluminum-free baking powder
2 tsp ground cinnamon
2 tsp baking soda
¹/₄  tsp salt (Kosher or sea salt is best)
1 ¹/₃  cup honey (preferably local, raw honey)
1 cup butter, softened
2 cups mashed pumpkin
1 teaspoon vanilla extract
4 eggs
1 cup chopped walnuts

 

Sifter/small bowl
large mixing bowl
stand mixer or beater
measuring cups/spoons
13×9 baking pan

Preheat oven to 350° degrees F (175° degrees C)

Grease and flour baking pan.

Sift together flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In a large mixing bowl, combine honey and butter.  Beat until fluffy.  Add the vanilla and pumpkin.

Beat in eggs one at a time.  Reduce mixer speed to low.  Gradually beat in flour until just mixed.

Stir in nuts.

Bake at 350° degrees F (175° degrees C) for 30-35 minutes, or until toothpick inserted in center comes out clean.

(yield)

	~*~
High in IronHigh in vitamin A
	~*~

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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