Pumpkin-hazelnut tea cake
If pumpkins are in season, roast a small pie pumpkin and puree the flesh. Otherwise, use canned unsweetened pumpkin. This cake makes a nice gift.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mayoclinic.org.
Cooking tools:
- Loaf pan
- Hand mixer
- Cooling rack
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Bread knife
Ingredients
- 3 tablespoons canola oil
- 3/4 cup homemade or unsweetened canned pumpkin puree
- 1/2 cup honey
- 3 tablespoons firmly packed brown sugar
- 2 eggs, lightly beaten
- 1 cup whole-wheat (whole-meal) flour
- 1/2 cup all-purpose (plain) flour
- 2 tablespoons flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons chopped hazelnuts (filberts)
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