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 350°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! |