Wonderful Honey Pumpkin Cake

This cake has all the wonderful flavors of fall (cinnamon, pumpkin, walnuts) and is made with honey instead of refined sugar. Top it with a light whipped cream, or Lick-the-Bowl-Good Cream Cheese Frosting.

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Prep Time 20

Cook Time 35

Servings: 15

Course: Dessert

Cuisine: American

Calories: 341

Ingredients Method Nutrition Notes

Ingredients

2 cups unbleached or whole wheat flour (I use fresh ground soft white wheat)
1 tablespoon aluminum-free baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt (Kosher or sea salt is best)
1 1/3 cups honey (preferably local, raw honey)
1 cup butter, softened
2 cups mashed pumpkin
1 teaspoon vanilla extract
4 eggs
1 cup chopped walnuts

Method

Preheat oven to 350°F (175°C).
Grease and flour a 13×9 baking pan.
Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the honey and butter. Beat until fluffy. Add the vanilla and pumpkin.
Beat in the eggs one at a time. Reduce mixer speed to low. Gradually beat in the flour mixture until just mixed.
Stir in the nuts.
Pour into the prepared pan and bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 341kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 365mgPotassium: 155mgFiber: 2gSugar: 26gVitamin A: 5528IUVitamin C: 2mgCalcium: 92mgIron: 1mg

Notes

High in iron and vitamin A.

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Wonderful Honey Pumpkin Cake