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Honey-Pumpkin Bundt Cake

Source of Recipe

"Safeway Select" (November 2000) by Sunset Publishing


Recipe Introduction

My daughter likes pumpkin so this is a favorite for hers.

List of Ingredients

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup butter or margarine -- softened
1 1/2 cups honey
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups canned pumpkin
1 1/2 cups dates -- snipped into pieces
1 cup nuts -- chopped
powdered sugar


Recipe

1. Preheat oven to 350º. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves until blended.

2. In a large bowl, combine butter and honey. beat with an electric mixer or by hand until creamy. Beat in eggs, one at a time, until blended. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.

3. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan. Bake for 45 minutes or until a pick inserted in center comes out clean. Cool on rack. Sprinkle with powdered sugar. Serve or store, wrapped in foil, at room temperature for two days; freeze for longer
storage.

Makes: 12 servings.

Per serving: 507 cal; 33% (175 cal) from fat; 7.2 g pro; 19 g fat (2.9 g sat); 81 g carbo (3.0 g fiber); 393 mg sod; 84 mg chol.