Pumpkin Cake


2¼ cup oatmeal–put ½ cup of it through the blender
2 tsp. baking soda
2 tsp. cinnamon
dash each: ginger, cloves, nutmeg
½ tsp. salt
1/2 cup brown sugar or maple syrup
3 eggs
2 cups pumpkin
¾ cup oil (safflower or olive)
Mix together & pour into greased pan. If using an 11×17 (jellyroll) pan, bake 15-20 minutes @350F. If using a 9″x13″ or other standard cake pans, bake 30 minutes or until it pulls away from the sides & springs back when lightly tapped in the center.

Frost with cream cheese frosting, if you can have it:
Beat together:
8 oz softened butter
8 oz. softened cream cheese or neufchatel
2 tsp. vanilla
powdered sugar to taste (up to 2 cups)

My prince added a little sugar & vanillin to the thick portion of unsweetened coconut cream (found at an Asian market) to frost his piece. I added a little maple syrup to plain yogurt to top mine.

One Response to Pumpkin Cake

  1. Pingback: Pumpkin Date | At Home in our Domestic Church

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