Ingredients for Serenity's Pumpkin Cake
- Boiling Water
- Currants
- 1 cup (2 sticks) unsalted butter
- ½ cup honey
- ¼ cup molasses
- 4 large eggs
- Vanilla Extract
- 1 (15 ounce) can pumpkin puree
- Whole Wheat Pastry Flour
- ½ cup soy flour
- Powdered Milk
- ½ teaspoon salt
- Baking Soda
- Baking Powder
- Cinnamon
- Ground Cloves
- Allspice
- Nutmeg
- 1 cup milk
- Walnuts
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How to Make Serenity's Pumpkin Cake
- Soak 1 cup raisins/currants in 1 cup boiling water for 15-20 minutes, or until plump and most of the water is absorbed.
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, tube pan, or two 9-inch round layer pans.
- Cream together 1 cup (2 sticks) unsalted butter, ½ cup honey, and ¼ cup molasses until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 (15-ounce) can pumpkin puree.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup soy flour, ½ cup powdered milk, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Drain any excess liquid from the raisins/currants. Toss with a fork in 1 cup of the dry flour mixture to coat.
- Gradually add the remaining dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the floured raisins/currants and ½ cup chopped walnuts or pecans.
- Pour batter into the prepared pan(s). Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your pan.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
132 g
Sugar
1569g
Fat
447g
Carbs
216g
