Friday, July 21, 2017

Pumpkin Bundt Cake

My husband and I have switched over to a plant based, vegan diet mainly for health benefits.  If you read my blog, you know we are meat eaters.  My husband being a major meat eater.  But we have always had meatless meals before they started gaining in popularity.  This has helped us a lot.  We were already enjoying great bean burgers.  And please, please, please, if you have never had homemade, it is a completely different experience.  Don't judge all bean burgers like you judge the one in the box from the store.

Since the day after Mothers Day (Mothers Day was the day I made this cake) we have been 95% vegan).  We have not eaten any meat but there may have been some parmegan on our spaghetti a few times.  We have lots of it to use up. If a recipe calls for an egg, I use an egg but we no longer have eggs for breakfast.  Our egg consumption has about 15 every week to less than one.  I am not going to ever be 100% probably, but mostly, yes.

I started a new blog, check it out.  It is called VEEG. My daughter named it.  It's all about my husband and I stepping into a vegan, plant based life.

What will happen to Lori's Lipsmacking Goodness.  Well, I probably will post here when I make things for my kids or for pot lucks, things that will not be appropriate for Veeg.  So Lori's Lipsmacking Goodness will go on, albeit, with fewer postings.



PUMPKIN BUNDT CAKE
Recipe adapted from Taste of Home.  You can find the original here on the net.

2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin

*sugar glaze drizzle of confectioners and sugar mixed together about the consistency of a thin pancake batter or heavy cream.

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. 
Transfer to a greased bundt pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings. 

Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49 

Nutritional Facts (Since I reduced the sugar content the carbs and sugar values would be slightly lower)
1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.

2 comments:

australianassignmenthelp.com said...

Your recipes have always been a great and successful one. And this Pumpkin Bundt Cake can also be made on Baby shower celebration party. It will be a great dessert for ladies.

colonhub said...

Pumpkin cake? I wonder how would it taste as pumpkin is mostly bitter in taste. Anyways thank you for sharing the recipe, will try it out and hope it will be a good experience