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Pumpkin Cake

This cake gets whittled away the minute you set it out. For those with a sweet tooth, add a little more frosting, and for those who prefer more of a pumpkin bread, cook the batter in two loaf pans and enjoy a slice with organic butter for breakfast. Either way, more vegetables, fiber, and heart healthy oils are sneaking their way into your diet when you make this, and that is a good thing.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 1/2 cup(s) water
  • 1/3 cup(s) flax seed ground to meal
  • 2 cup(s) sugar sucanat and/or turbinado best
  • 2/3 cup(s) olive oil heart healthy, monounsaturated fat
  • 2/3 cup(s) beer
  • 4 egg(s)
  • 15 oz(s) pumpkin
  • 3 1/4 cup(s) whole wheat pastry flour or mix w/ white
  • 2 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 cup(s) powdered sugar
  • 1 orange(s)

Method
 

  1. Preheat oven to 350 degrees. Grease either two 9x5 loaf pans or one bundt pan.
  2. Combine water and flax meal in mixing bowl. Add sugar through pumpkin and mix just until combined.
  3. Sprinkle all dry ingredients over bowl and mix just until combined.
  4. Bake for 60-70 min., or until toothpick inserted in center comes out clean. Let sit for 10 min.
  5. Combine powdered sugar with enough orange juice to make a loose frosting. Drip over top of cake when warm. *Look for white whole wheat flour for a milder, sweeter flavor than regular whole wheat. Even Healthier Alternative: Replace up to half of the olive oil with apple sauce. Replace 1/2 c. of sugar with blended, dried dates. Texture will be only slightly different with these changes, but still wonderful. (inspired by Cooking Light, November 2008)