Alternative Wedding Gowns created with vintage lace and fabrics. A portion of the proceeds are given to Destiny Rescue to rescue children from human trafficking.

Sunday, November 8, 2015

Cinderella Pumpkin Cake, Nourishing Food for the Soul

Mention "Comfort Food" and most people have their warm, yummy , memorable favorites.
This "delicious and nutritious" cake is what I call my favorite comfort food!
Comfort, according to Webster's, means to strengthen, to invigorate or energize, to cheer or enliven.

My mother-in-law first made a similar recipe when her first granddaughter was born.
She brought it over, along with several dishes to bless our little family
while I recovered from childbirth.
I literally ate it everyday for breakfast until it was gone.
I actually thought my daughters slightly orange coloring
could have been pumpkin induced,
but it was just a little jaundice cured by a couple days of sunshine.

This pumpkin cake is filled with good nourishing ingredients and is simply delicious.

Because it's a seasonal recipe, and one of her favorites,
it has often been my daughter's birthday cake of choice.
When a food brings back memories of bringing your first daughter into the world,
celebrating her wonderful life with it,
then enjoying through having two more Autumn babies,
it becomes the ultimate comfort food.
There's strength and energy to be gained from the nutrients in this recipe,
and cheer for my mother's heart in celebrating life , growth
and family that is connected with this cake.

Cinderella Pumpkin Cake
2 cups wheat flour
1 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp all spice
1/4 tsp ginger
1 2/3 cup coconut, palm or brown sugar
2 cups pumpkin ( see recipe here)
1 cup oil ( I use grape seed or coconut oil)
1 cup chocolate chips
1 cupped chopped walnuts or pecans

1-2 cups powdered sugar
1 orange

                        I would encourage you , whenever possible, to use freshly ground spices.
Taking only a few more peaceful preparation moments, 
they add so much flavor and aroma to your recipes.
Something about using a mortar and pestle is grounding. 
I often  think of my grandmother and her times when I use it,
considering this was the kitchen appliance of choice, not a cuisinart
And although I am so grateful for modern conveniences,
I  chose the quiet over the the loud whenever possible.
You can't always chose quiet in the life a large family,
So when I can , I do.
The sound, motion and fragrance are worth the moments invested.

Beat eggs, mix pumpkin, oil and wheat germ together.
Let set while you sift or mix dry ingredients together,
then add nuts and chips.
Combine all ingredients, batter will be thick.
I've added up to 1/2 cup milk in order to incorporate dry and wet ingredients
depending upon the liquid content in the pumpkin, which can vary.
Pour into lightly greased bundt pan, or two 8 or 9 inch round pans.
Bake at 350 for 1 hour and 10 minute or until inserted knife comes out clean.

Let cool 10 minutes in the pan, then turn over on wire rack to finish cooling.

Squeeze enough orange juice to make the glaze thick, but drizzly.

(My Autumn"Babies")

I hope you'll enjoy this
and add it to your family favorites!
Many blessings!

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