I LOVE the holidays! Why? Because I love holiday spices - especially those found in Pumpkin recipes - and a Thanksgiving wouldn’t be complete without the flavors of those said spices.
This year I took a stab at creating a pumpkin bread with a bit more pizzazz and celiac friendly. The final results: A Pumpkin Spice Jam Cake!
Here’s how it’s done:
MAKING THE PUMPKIN CAKE:
- 1-1/2 cup raw sugar
- 1 can pumpkin puree
- 1/2 cup applesauce
- 1/2 cup water
- 1/4 cup golden flax seed meal
- 1 2/3 cups sprouted wheat flour (or normal baker’s flour)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tbs baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 tsp vanilla
STEP BY STEP:
- Make applesauce by pealing and slicing 6 large fuji apples and placing them in a pot with water to boil. When soft, drain excess water and mash with a potato masher. Take 1/2 cup and place in blender with flax seed meal and put the rest aside for the jam filling.
- Blend flax seed meal and applesauce in blender until smooth and creamy – pour into large mixing bowl.
- Add pumpkin puree, sugar, vanilla extract and water and mix until the ingredients are nicely mixed together.
- In separate bowl place flour, baking soda, baking powder and spices, mix together with a fork and slowly shift and mix in with other ingredients.
- Place in a 9 inch round cake pan and bake at 350º for 50 minutes or when it passes the “not gooey test”. *The “Not Gooey Test” is when you place a knife or toothpick in the cake and it comes out clean and not gooey.
CINNAMON SPICE JAM FILLING
- In small sauce pan place 1 cup of applesauce and 1 1/2 cups raw sugar.
- Place flame on slow and stir occasionally.
- Take the cake out of the pan and with a bread knife slice the cake in half lengthwise.
- When nice and “jelly-like” pour on bottom half of the cut cake and spread evenly.
- place cake in refrigerator to cool.
Bring it to your next holiday party! ENJOY!