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Pumpkin Cake

American.Chef's picture
Ingredients
  Chopped dates 1⁄2 Cup (8 tbs)
  Walnuts 1 1⁄2 Cup (24 tbs), chopped
  Flour 1 Cup (16 tbs), sifted
  Butter 1⁄4 Cup (4 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Cooked pumpkin 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Eggs 2
  Baking powder 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Soda 1⁄4 Teaspoon
Directions

Mix dates, nuts and 2 tablespoons flour; set aside.
Melt butter over low heat; blend in brown sugar.
Remove from heat; stir in pumpkin and vanilla.
Beat in eggs, one at a time.
Sift 1/2 cup flour with all remaining dry ingredients; add to pumpkin mixture, mixing thoroughly.
Stir in dates and nuts; turn into greased 9x1 1/2-inch round baking pan.
Bake in 350-degree oven for 25 minutes.
Serve warm with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
8

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 398 Calories from Fat 167

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 68 mg22.7%

Sodium 126.6 mg5.3%

Total Carbohydrates 53 g17.6%

Dietary Fiber 3.4 g13.5%

Sugars 35.3 g

Protein 7 g13.3%

Vitamin A 4.9% Vitamin C 0.53%

Calcium 8.4% Iron 10.5%

*Based on a 2000 Calorie diet

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Pumpkin Cake Recipe