| 1 cup canned pumpkin | |
| 4 egg(s) | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda | |
| 2 tsp cinnamon | |
| 2 tsp icing sugar | |
| 2 cups all-purpose flour | |
| 1/2 cup white sugar | |
| 4 tbl honey | |
| 3.5 oz melted butter | |
| 5 tbl vegatable oil | |
| 2 tbl milk |
Pumpkin is full of beta-carotene which is a provitamin converted into vitamin A once inside the body.
This time we are after food that is inspirational, nutritional, fabulous-looking, mouth-watering, delicious and, of course, energy-boosting. And although butternut squash, sweet potato, carrot, beetroot and cabbage are all super-delicious vegetables, the king of all squash plants is pumpkin! So let’s get to my Pumpkin Cake Recipe.
Pumpkin is full of beta-carotene which is a provitamin converted into vitamin A inside the body. Beta-carotene is essential for eyes health and also linked to preventing coronary heart disease. Even one cup of canned pumpkin provides daily value of vitamin K. It has 7 grams of fiber, 3 grams of protein, 80 calories and 1 gram of fat. It even reduces risks for some types of cancer. At the same time, pumpkin seeds include protein, magnesium, potassium and zinc.
Pumpkin is great in soups, salads, pies and cakes. So, let’s cook a pumpkin cake this time 🙂
1 Done | Preheat oven to 350 °F and spray a round pan with non-stick cooking spray. |
2 Done | In a medium bowl stir flour, sugar, cinnamon, baking powder and baking soda. |
3 Done | In a bowl of a stand mixer combine eggs, milk, honey, oil, melted butter and pumpkin. Add the dry ingredients to the pumpkin mixture and beat at low speed until combined, and the batter is smooth. |
4 Done | Spread the batter into a pan, decorate with pumpkin seeds and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. |
5 Done | Sprinkle lightly with cinnamon and icing sugar on top. |
2 Comments Hide Comments
This cake looks Delicious. Well done! I would love to enjoy this with a cup of coffee.
I would join you 🙂