Candied Pumpkin Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 6.3 g
  • Cholesterol: 16.7 mg
  • Sodium: 42.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Candied Pumpkin Cake calories by ingredient


Introduction

This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice-Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee. This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice-Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee.
Number of Servings: 12

Ingredients

    1 cup white whole wheat flour
    ½ cup sprouted (or regular) Kamut flour
    1 tsp baking powder
    ¼ tsp baking soda
    pinch salt
    ½ cup sugar
    ¼ cup syrup from Turkish Spice-Candied Pumpkin
    1 egg
    2 egg whites
    1 tsp vanilla
    ¼ cup pumpkin seed or canola oil
    ⅔ cup whole milk
    ½ cup finely chopped or coarsely ground pumpkin seeds
    ¼ cup Turkish Spice-Candied Pumpkin

Directions

Preheat the oven to 350 F. Grease a 9” springform pan.
In a large bowl, combine the flours, baking powder, baking soda, salt and sugar.
In another bowl, beat together syrup, egg, egg whites, vanilla, oil, and milk.
Add the flour mixture, whisking well to combine.
Fold in the pumpkin seeds and candied pumpkin.
Bake for 35 minutes, until the top is golden. Cool on a rack.

Serving Size: Makes one 9" cake, 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.