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
1 cup chopped walnuts
large mixing bowl
stand mixer or beater
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.
|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?
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