Pumpkin Cake – one of our family’s holiday favorites! While this is not necessarily what I’d call a “health food”, it is a healthier alternative for a nice treat. It’s one of the moistest cakes I’ve ever had! Warning! It’s addictive! I’ve included the nutritional info as well.2 cups canned pumpkin
1 3/4 cups brown sugar
1/2 cup coconut oil
3 large eggs
2 cups whole wheat flour (preferrably organic)
2 tsps. baking powder (preferrable Aluminum free)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. ground clovesOrange Glaze (optional)
1 3/4 cups brown sugar
1/2 cup coconut oil
3 large eggs
2 cups whole wheat flour (preferrably organic)
2 tsps. baking powder (preferrable Aluminum free)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. ground clovesOrange Glaze (optional)
1/2 cup powder sugar
1 tblsp. orange juice
1 tsp. orange zest
Combine the pumpkin, sugar, and oil, then add eggs, beating well, approx. 2 minutes. Add remaining ingredients and mix well. Pour into a greased bundt pan and bake at 350 for 35-45 minutes. Cake is done when toothpick inserted in center comes out clean. For glaze, combine powder sugar, orange juice and orange zest; drizzle glaze over cooled cake. Serves approx. 14.
Per Slice:
Calories: 280
Fat: 9 g.
Carbs: 46 g.
Protein: 4 g.
Comments on this entry are closed.