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Pumpkin Cake

Ingredients
  Corn free vegetable shortening 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Canned pumpkin puree 1 Cup (16 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Grated orange rind 1 Teaspoon
  Cornstarch/Arrowroot 1 Teaspoon
  Whole wheat pastry flour 24 2⁄3 Tablespoon (1 1/2 Cup Less 1 Teaspoon)
  Unbleached flour 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Nutmeg 1 Teaspoon
  Baking soda 1 Teaspoon
  Arrowroot baking powder 1 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Honey 2 Teaspoon
Directions

Cream shortening and honey together.
Combine pumpkin, orange juice, and rind.
Set aside.
Combine all dry ingredients.
Add pumpkin mixture and flour mixture alternately to the shortening mixture, mixing well.
Pour into a greased 9-inch-square pan.
Bake at 350° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove pan to a wire rack to cool.
Sprinkle sugar dust over top while still hot, or frost as desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Pumpkin

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