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Wonderful Honey Pumpkin Cake

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 minutes
Cook Time 35 minutes
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
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 13x9 baking pan.
  3. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a large mixing bowl, combine the honey and butter. Beat until fluffy. Add the vanilla and pumpkin.
  5. Beat in the eggs one at a time. Reduce mixer speed to low. Gradually beat in the flour mixture until just mixed.
  6. Stir in the nuts.
  7. 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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