Pumpkin Cake

[Guest guest]

Heyla, folks...

I just put a pumpkin cake in to bake for our Thanksgiving, and it

dawned on me that since that recipe originated after our webmistress

put my recipes up, it wasn't on there.

Pumpkin Cake

This recipe is actually derived from Elaine's pumpkin pie recipe in

Breaking the Vicious Cycle. I found myself with pumpkin, but no yogurt

or DCCC! What to do? Experiment!

3 firmly packed cups almond flour

2 generous cups cooked, mashed pumpkin, well-drained

4 large or 3 jumbo eggs, beaten

1/2 - 3/4 cup honey

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/4 teaspoon salt (not optional)

Combine almond flour, baking soda, cinnamon, nutmeg, cloves, and salt

in a large bowl. Stir until it is an even color.

In another large bowl, beat eggs and pumpkin together until smooth.

Add honey, and beat again until completely mixed.

Add the nut flour mixture and blend well. This should be a moderately

stiff mixture. If it is not, add more nut flour until it is.

Turn into a well-buttered Bundt or tube pan, and bake at 300F for one

hour. Top should be lightly golden brown. Remove from oven and turn

out onto a plate. Leave pan in place over the cake, and allow to rest

for about a half an hour before removing.

This cake is very moist, but firms up as it cools, like the Lois Lang

Bread from BTVC. It has a delicious, custard-like flavor, and makes a

great substitute for pumpkin pie if you can't have dairy. I haven't

yet tried it with pecan, walnut, or hazelnut flours if almond flour is

problematical.

-- Marilyn Alm

New Orleans, Louisiana, USA

Recipe from Louisiana SCD Lagniappe (forthcoming)