Pumpkin Cake Extraordinaire

Just in time for the holidays, this is a nice alternative to pumpkin pie. Just before serving, dust with confectioners' sugar and serve with a dollop of whipped cream.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 290 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons vanilla extract
• 3 teaspoons baking powder
• 4 eggs
• 2 ½ cups all-purpose flour
• ½ cup confectioners' sugar
• 1 cup vegetable oil
• 1 tablespoon lemon juice
• 1 ½ teaspoons baking soda
• 3 tablespoons honey
• 1 ½ cups pumpkin puree
• 3 teaspoons ground nutmeg
• 5 teaspoons ground cinnamon

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch regular or fluted tube pan.

Step 2

In a large bowl, beat together oil, eggs, pumpkin and vanilla. In a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. Fold flour mixture into pumpkin mixture. Pour into prepared pan.

Step 3

Bake in preheated oven 60 minutes; reduce heat to 350 degrees F (175 degrees C) and bake 15 minutes more, until cake springs back when lightly touched in center. Let cool in pan 10 minutes before removing to wire rack to cool completely.

Step 4

To make the Honey Glaze: Warm honey in microwave or small saucepan until runny. Place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. Mix well and brush onto cooled cake.