Eggless Pumpkin Cake
|Honey||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Cooked pumpkin||2 Cup (32 tbs), sieved|
|Eggs||4 , lightly beaten|
|Whole wheat flour||3 Cup (48 tbs)|
|Ground cinnamon||2 Tablespoon|
|Baking powder||3 Teaspoon|
|Baking soda||2 Teaspoon|
|Pure almond extract||2 Teaspoon|
|Chopped nuts/Seeds||1 Cup (16 tbs)|
|Raisins/Chopped figs||1 Cup (16 tbs), chopped|
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients together in a large bowl. Pour into two well-oiled or buttered 9-inch layer pans or one oiled 9-inch tube cake pan. Bake the layers for 50 minutes and the tube pan for 1 hour and 25 minutes, or until done.