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    You are in: Home / Recipes / Whole Wheat Pumpkin Spice Cake Recipe
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    Whole Wheat Pumpkin Spice Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    verbena's Note:

    This is a delicious cake which is wonderful served plain, with some lightly whipped cream, or frosted with a nice maple syrup sweetened frosting. Alternatively, reduce the honey if you plan to eat it for breakfast or at tea time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside.
    2. 2
      In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated.
    3. 3
      In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
    4. 4
      Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
    5. 5
      Divide the batter in half and then pour the batter into the prepared pans.
    6. 6
      Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
    7. 7
      Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
    8. 8
      * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water).
    9. 9
      ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
    10. 10
      ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
    11. 11
      These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).

    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Pumpkin Spice Cake

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 360.9
     
    Calories from Fat 121
    33%
    Total Fat 13.4 g
    20%
    Saturated Fat 7.8 g
    39%
    Cholesterol 83.6 mg
    27%
    Sodium 344.7 mg
    14%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 4.0 g
    16%
    Sugars 35.7 g
    142%
    Protein 6.3 g
    12%

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