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Pumpkin Cake Recipe
|Chopped dates||1⁄2 Cup (8 tbs)|
|Walnuts||1 1⁄2 Cup (24 tbs), chopped|
|Flour||1 Cup (16 tbs), sifted|
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Cooked pumpkin||2⁄3 Cup (10.67 tbs)|
|Baking powder||1⁄2 Teaspoon|
Calories 398 Calories from Fat 167
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 68 mg
Sodium 126.6 mg5.3%
Total Carbohydrates 53 g17.6%
Dietary Fiber 3.4 g13.5%
Sugars 35.3 g
Protein 7 g13.3%
Vitamin A 4.9% Vitamin C 0.53%
Calcium 8.4% Iron 10.5%
*Based on a 2000 Calorie diet
Melt butter over low heat; blend in brown sugar.
Remove from heat; stir in pumpkin and vanilla.
Beat in eggs, one at a time.
Sift 1/2 cup flour with all remaining dry ingredients; add to pumpkin mixture, mixing thoroughly.
Stir in dates and nuts; turn into greased 9x1 1/2-inch round baking pan.
Bake in 350-degree oven for 25 minutes.
Serve warm with whipped cream.