Pumpkin bundt cake
For more spice than pumpkin use about 1/8th of a cup less pumpkin and do 5 dashes of all the starred spices except cinnamon…use 1.5-2 tsp of that. 1 cup margarine or butter tastes better than oil.
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons cinnamon*
- 1/2 teaspoon allspice*
- 1/2 teaspoon nutmeg*
- 1/2 teaspoon ginger*
- 4 eggs
- 1 cup butter, melted and cooled or 1 cup vegetable oil
- One 15-ounce can solid packed pumpkin or fresh puree
- 1 cup chopped pecans, lightly toasted
Preheat oven to 350 degrees F. Grease and flour bundt cake pan. In a large bowl with a wire whisk, combine first set of ingredients. In a small bowl, combine last set of ingredients. Hand whip until combined. Add wet ingredients to dry ingredients. Mix until just combined. Pour into prepared bundt cake pan. Bake 45 to 50 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and finish cooling on rack.
I used this frosting:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 1 tablespoon milk
Mix ingredients to make the glaze while cake is baking. Let cool completely. Drizzle with glaze. Use enough milk to get to consistency of drizzle
The human body amazes me. So much progress made last week (likely all water weight) and seemingly all because I had no allergic reactions. I had reactions more days than not this week and almost all of the weight is back on. People can say what they want about water weight, but when it doesn’t belong there, you want it gone. It is real weight, it does effect the tightness of clothes and make a stomach unrecognizable.
The dr. is pretty sure that it is yellow dye and carmel coloring and I am pretty sure I agree. The only unexplained phenomenon right now is apples. Because I did not test positive to them with the scratch test. However, so many storebought items that make me sick contain yellow dye. I have to be better about reading labels. I did not even expect it to be in italian dressing or vanilla frosting. Just another reason to make my own food at home. 😉
So I am discouraged again this week after such a success last week. I still have 10-14 pounds to go to reach my goal. My workouts are great…have a few intense ones that I love… and if I tape my foot most of the day I can do a lot with it. There are swelling days and normal days, but in general all is well. I guess I can say the same about food at this point. Swelling days and non-swelling days.
I think after the extreme weight losses and gains and swellings my body has been through I can rationalize the point I am at now. But, no more excuses. I have a game plan that is healthy, slow and steady, and yellow dye free. I am hoping the results come now and stay.
Be back next week!
A few years ago I made this cake for my daughter’s birthday. I used the heart tin for the cake, covered it in red frosting and used yellow gel icing for the seeds. You can use two small cupcakes to make the stem…or rice cereal treats. Whatever you like. Simple, fun, easy and cute cake! 🙂