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    Honey-Pumpkin Bundt Cake

    Source of Recipe

    "Safeway Select" (November 2000) by Sunset Publishing

    Recipe Introduction

    My daughter likes pumpkin so this is a favorite for hers.

    List of Ingredients

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups all-purpose flour
    1 1/2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    3/4 cup butter or margarine -- softened
    1 1/2 cups honey
    3 eggs
    1 1/2 teaspoons vanilla
    1 1/2 cups canned pumpkin
    1 1/2 cups dates -- snipped into pieces
    1 cup nuts -- chopped
    powdered sugar


    1. Preheat oven to 350. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves until blended.

    2. In a large bowl, combine butter and honey. beat with an electric mixer or by hand until creamy. Beat in eggs, one at a time, until blended. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.

    3. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan. Bake for 45 minutes or until a pick inserted in center comes out clean. Cool on rack. Sprinkle with powdered sugar. Serve or store, wrapped in foil, at room temperature for two days; freeze for longer

    Makes: 12 servings.

    Per serving: 507 cal; 33% (175 cal) from fat; 7.2 g pro; 19 g fat (2.9 g sat); 81 g carbo (3.0 g fiber); 393 mg sod; 84 mg chol.




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