Eggless Pumpkin Cake Recipe
Ingredients
| Honey | 2 Cup (16 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| 2 cups sieved cooked pumpkin | ||
| 4 eggs, lightly beaten | ||
| Whole wheat flour | 3 Cup (16 tbs) | |
| Ground cinnamon | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Pure almond extract | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 cup chopped nuts or seeds | ||
| 1 cup raisins or chopped figs | ||
Directions
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients together in a large bowl. Pour into two well-oiled or buttered 9-inch layer pans or one oiled 9-inch tube cake pan. Bake the layers for 50 minutes and the tube pan for 1 hour and 25 minutes, or until done.
2. Mix all the ingredients together in a large bowl. Pour into two well-oiled or buttered 9-inch layer pans or one oiled 9-inch tube cake pan. Bake the layers for 50 minutes and the tube pan for 1 hour and 25 minutes, or until done.
Chef
