Spiced Pumpkin Cake
Ingredients
1 2/3 C. all-purpose flour
1/3 C. raisins
1/4 C. chopped walnuts
1 tsp. baking soda
1/2 tsp. baking powder
1 C. canned pumpkin
1/2 C. firmly packed dark brown sugar
1/3 C. apple juice
1/4 C. vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. powdered sugar
Lemon rind strips (optional)
1/4 C. sugar
Cooking Instructions
Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed for 2 minutes. Stir in vanilla. Pour batter into a 6 C. bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)