Busch Family Foods

1 cup honey

1 3/4 cups fresh pumpkin puree, or 1 15oz can

2 sticks of butter, room temperature

4 eggs, room temperature

1/2 cup coconut flour, firmly packed

1 cup almond flour, firmly packed

1/2 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon baking soda

 

1. Preheat oven to 325.

2. Cream butter with paddle attachment using mixer.

3. Add honey and mix.

4. Add eggs, one at a time. Scraping sides of bowl occasionally.

5. Beat in pumpkin puree.

6. In a separate bowl, whisk together dry ingredients.

7. Add dry ingredients, mix until combined.

8. Pour into a well-greased bundt cake pan, 2 9inch pie plates, or 9×13 baking

dish.

9. Bake at 325 for 45 min-1 hr, or until tests clean with a toothpick.

10. Serve room temperature or cold. ( I like personally like to eat pumpkin pie cold,

so I also eat this cake cold, just a preference)

* here are a few notes about this recipe. If you do not have a mixer, use a blender.

Blend wet ingredients first until nice and fluffy, then add dry. Blend until smooth.

Also, I have noticed that it does have a tendency to stick a little bit to the cake pan,

specifically a bundt cake pan with a lot of grooves. I greased and dusted with

almond flour first. Allow the cake to cool down for about 30 minutes before

attempting to remove, using a small spatula or knife to gently release from the sides

of the pan first. If it sticks a little bit, use some caramel and nuts to hide any

imperfections. Or if that seems too risky, bake in the pie plates or another pan and

just serve right in the dish. If you find that the cake is getting too dark during

baking, turn the oven down to 300. I’m just trying to prepare you for any issues

you may run into.