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    You are in: Home / Recipes / Sweet Autumn Pumpkin Cake Recipe
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    Sweet Autumn Pumpkin Cake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 07, 2008

      I can't give a star rating because I made substantial changes to the original recipe, but I can tell you that the adaptation was really enjoyed. Ours turned out very moist, almost like a steamed pudding rather than a cake, but quite delicious none the less. I'm listing the changes I made in case anyone else has dietary restrictions and wonders if this recipe can be successfully altered. I substituted soft spelt flour, and because I used a whole grain I added an extra 1/2 teaspoon of baking powder and extra 2 1/2 Tablespoons of liquid, I used extra light olive oil, and for the sweetener I used 1/2 cup regular Splenda and 1/4 cup Brown Sugar Splenda blend. Next time I would eliminate the glaze. My cake took 35 minutes to bake. Served with whipped cream, this made a fine dessert.

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    • on May 11, 2007

      Made this for an American Cancer Society bake sale, it sold almost immediately and received rave reviews...I made it exactly as written with absolutely no substitutions...Really, if you want to have the best experience with this recipe, use REAL maple syrup...Avoid substituting with pancake syrup (YUCK!)...Thanks for posting this recipe!

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    • on April 05, 2007

      I made this for a church potluck dinner, and SO many people asked for the recipe. I did make three changes - I left out the teaspoon of "maple flavoring" (but had the maple syrup) I didn't have cloves, ut put in a little black pepper, and I replaced the white sugar with light brown sugar.

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    • on September 18, 2006

      Very good!! I especially liked that it doesn't have any eggs in it so my girls could lick the beaters! LOL!!! I used pancake syrup in the cake b/c I didn't have enough real maple syrup for both the cake and the glaze. I also omitted the maple flavoring b/c I didn't have any. My DD thought it would be really good with whipped cream on top too. It is a dense cake that is not too sweet even with the glaze.

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    • on October 09, 2005

      This cake is wonderful! I made it in a small bundt pan (cooking time 40min). A delightful, dense cake full of flavor--and no guilt! I added approx. 1/2cup of shredded carrot and the family loved it. My son(who doesnt' like pumpkin)-went back for seconds. Thank you for sharing-will probably double recipe next time to make a larger cake. YUMMY!!!

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    Nutritional Facts for Sweet Autumn Pumpkin Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 225.1
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 177.0 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 0.7 g
    Sugars 21.4 g
    Protein 2.3 g


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