Ginger Pumpkin Cake
Ingredients:
2 1/2c of whole wheat pastry flour
1/2c yellow cornmeal
4t of baking powder
1/4t of salt
1/2t of ginger
1/2t of cinnamon
1/2t of nutmeg
1/4c of corn oil
1/2c of brown rice syrup
1c of canned pumpkin puree
1c of vanilla rice or soy milk
1/2c of pecan pieces
Ingredients:
Preheat the oven to 375 degrees.
Lightly oil a 10 inch cake pan.
Combine the flour, cornmeal, baking powder, salt and spices in a large bowl.
Stir in the oil, brown rice syrup and pumpkin puree. Stir in the rice or soy milk to blend and fold in the pecans.
Transfer batter to prepared pan and bake 35-40 minutes. Cool. Slice into wedges and serve.
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