Serenity's Pumpkin Cake
- Ready In:
- 55mins
- Ingredients:
- 20
- Yields:
-
1 cake
ingredients
- 1 cup boiling water
- 1 cup currants or 1 cup raisins
- 1⁄2 cup butter
- 3⁄4 cup honey
- 1⁄4 cup molasses
- 2 eggs, beaten
- 1 teaspoon vanilla extract or 1 teaspoon maple extract
- 1 cup cooked mashed pumpkin or 1 cup pumpkin puree
- 2 cups whole wheat pastry flour
- 1 cup soy flour
- 2⁄3 cup powdered milk
- 1 pinch salt
- 1⁄4 teaspoon baking soda
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup milk or 1/2 cup soymilk
- 1 cup chopped walnuts or 1 cup pecans
directions
- Soak raisins/currants hello in boiling water for about 15-20 minutes, or until most of the water has absorbed.
- Preheat oven to 350F and grease and flour a bundt pan, tube pan or layer pans.
- Cream butter with honey and molasses until light and fluffy.
- Beat in eggs and vanilla then beat in the pumpkin.
- In a seperate bowl, sift together flour, soy flour, milk powder, salt, soda, powder and the spices.
- Drain any remaining liquid from the raisins/currants and toss with a fork in 1 cup of the flour mixture to coat.
- Add the rest of the flour mixture to the pumpkin mixture, alternating with the milk, stirring after each addition.
- Fold in the floured raisins/currant and nuts.
- Pour batter into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes, then remove to a cooling rack to cool completely.
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA