Pumpkin Pudding Cake

Just when you thought pumpkin couldn’t get any better!

ILoveToBake.com
HALLOWEEN COUNTDOWN
Pumpkin Pudding Cake

A rich, moist, nutty pumpkin cake. I can’t resist! LOL

Ingredients

1/2 cup chopped walnuts
2 cups self-rising flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup pumpkin
1/3 cup vegetable oil
1 egg
1/2 cup raisins
1 cup orange juice

Step by Step

Preheat oven to 350Â°F.
1) Spray a 10-inch Bundt pan with non-stick vegetable spray;
2) Sprinkle walnut evenly in bottom of Bundt pan
3) In a large mixing bowl, combine flour, sugar, cinnamon, and cloves.
4) Add pumpkin, oil, egg, raisins, and orange juice; beat until smooth.
5) Pour into prepared Bundt pan.
6) Bake 40 to 50 minutes or until a tester inserted in the center comes out clean.
7) Cool in pan for 20 minutes. Remove from pan.

Serve warm topped with whipped cream, if desired.
9) Serve and Enjoy!

Check out today’s Halloween Countdown recipe at TheArmchairChef.com

Death By Chocolate

ILoveToBake.comHow To Make Self-Rising Flour

Fun Facts to Know and Tell1) Measure self-rising flour like regular flour.
2) Keep all dry goods in airtight containers to avoid moisture and infestation

Ingredients

6 cups of All-Purpose flour
3 tablespoons baking powder
1 tablespoon salt

Step by Step

Why buy self-rising flour when you can make your own?
1) In a large mixing bowl, measure 6 cups of flour
2) Add 3 tablespoons baking powder
3) Add 1 tablespoon salt
4) Either sift together or mix with a wire whisk until well combined
5) Can be stored in airtight container for monthsTink’s Notes
I make both my own Self-Rising Flour and Biscuit Mix with Carbalose Flour low carb flour. I keep them in the refrigerator. I make sure that the containers, not the lids, are labeled so I don’t get the confused!

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