Pumpkin Spice Cake
November 2, 2007 by Janne 
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Pumpkin Spice Cake
Recipe #2 in my November Pumpkin Series.
Original Source: The Vegetarian Gourmet
1 1/2 cups honey
1 cup evaporated skimmed milk
8 egg whites
2 cups canned (or fresh) pumpkin puree
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves
2/3 cup water
1 tablespoon oil
3 3/4 cups whole wheat flour
1 tablespoon baking soda
1 teaspoon baking powder
Whisk first 10 ingredients in a large mixing bowl. Mix together flour, soda, and baking powder and add, all at once, whisking just until blended. Do not overmix. Spread batter evenly in a 10-inch tube pan. Bake in a 350 degree oven for 1 hour or just until cakes tests done. Do not overbake. Serves 10 to 12.
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3 Responses to “Pumpkin Spice Cake”Trackbacks
Check out what others are saying about this post...[...] We tried one of these recipes for the first time yesterday, and I believe it will be a new addition to our Thanksgiving table. That recipe is the Pumpkin Spice Cake. [...]
[...] set the table, filled the cream (milk) and sugar containers, and served up some of the leftover Pumpkin Spice Cake that Audrey and her friend Katie made [...]
[...] will be Audrey’s favorite rolls, green bean casserole (also Audrey’s idea), some more spice cake like Audrey made last week (Mmmmm!), and a pumpkin [...]