Most Everyone loves Fall. We get a break from the busy Hot Summer activities and begin to see the bounty of Fall Harvest - especially Pumpkin!!! I know not everyone loves or at least likes Pumpkin but this is my most favorite treat. In coffee, sweet breads, cakes, pies & cookies; its all there waiting for the fall baking to begin. Fall is such a delightful season, and pumpkin really captures the essence of autumn.
The Superfood Power of Pumpkin isn’t just delicious; it’s also packed with nutrients. Rich in Vitamins: High in vitamins A and C, which are great for your immune system. High in Fiber: Aids digestion and keeps you feeling full
Honey is the Perfect complement. Combining pumpkin with honey elevates the flavor and adds natural sweetness. The floral notes of honey beautifully enhance the earthy sweetness of pumpkin. As a Natural Sweetener using honey instead of refined sugar not only makes recipes healthier but also adds a unique depth of flavor.
To celebrate Fall and capture the essence of Autumn I like to engage some artistic Honey Bee and Honey Comb shapped baking pans, cakelet pans, cookie stamps with my favorite Pumpkin Cake recipe. Shop Honey Goods LLC to find your favorite baking inspiration. These pans will last generations to come and never grow out of style.
Here is my favorite Pumpkin Cake recipe below
Large Pumpkin Cake
Wet Ingredients
1- 15oz solid-pack pumpkin
2c- Honey (try Honey infused cinnamon and nutmeg)
4 large - eggs
1c - Olive Oil
Dry Ingredients
1 1/2C- All-purpose flour
1/2C- ground grain flour
2tsb- Baking Soda
2tsb- Ground Cinnamon
1tsp- Ground Cloves
1/2tsp salt
1/2tsb- Ground Ginger
1/2tsp - Ground Nutmeg
In a large bowl mix all of the Wet Ingredients
Combine Dry Ingredients and slowly integrate into the mixing bowl of Wet Ingredients
Pour Batter in a greased and floured pan (10in fluted, tube, or decorative bake pan)
Bake at 350d for 55-65 minutes. Cake will be ultimately moist but will spring bake when baked fully. Let the pan cool completely before removing Pumpkin cake.
