Wednesday, November 21, 2007

Sharing a Recipe

A friend shared this recipe recently and since we had some left over pumpkin in the fridge I just had to try it. Delicious! Everyone liked it and Josiah even said that he wants to use this recipe for his birthday cake!

A wonderfully moist harvest snack full of flavor!

Pumpkin Snack Cake

1 2/3 cup all purpose flour
3/4 cup sugar (I used raw cane crystals and honey)
1 tsp allspice
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1/2 cup canned pumpkin.

Mix dry ingredients in an ungreased 8 x 8 inch (I doubled : 9 x 13) pan.

Slowly stir in remaining ingredients.

Bake for 35-40 minutes at 350 degrees.