Serenity's Pumpkin Cake Recipe

Name: Serenity's Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling water; 1 cup currants or 1 cup raisins; ½ cup butter; ¾ cup honey; ¼ cup molasses; 2 eggs, beaten; 1 teaspoon vanilla extract or 1 teaspoon maple extract; 1 cup cooked mashed pumpkin or 1 cup pumpkin puree; 2 cups whole wheat pastry flour; 1 cup soy flour; ⅔ cup powdered milk; 1 pinch salt; ¼ teaspoon baking soda; 4 teaspoons baking powder; 1 teaspoon cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon allspice; ¼ teaspoon nutmeg; ½ cup milk or ½ cup soymilk; 1 cup chopped walnuts or 1 cup pecans

Servings: persons

1 cup boiling water
1 cup currants or 1 cup raisins
½ cup butter
¾ cup honey
¼ cup molasses
2 eggs, beaten
1 teaspoon vanilla extract or 1 teaspoon maple extract
1 cup cooked mashed pumpkin or 1 cup pumpkin puree
2 cups whole wheat pastry flour
1 cup soy flour
⅔ cup powdered milk
1 pinch salt
¼ teaspoon baking soda
4 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon nutmeg
½ cup milk or ½ cup soymilk
1 cup chopped walnuts or 1 cup pecans

1
Soak raisins/currants hello in boiling water for about 15-20 minutes, or until most of the water has absorbed.
2
Preheat oven to 350F and grease and flour a bundt pan, tube pan or layer pans.
3
Cream butter with honey and molasses until light and fluffy.
4
Beat in eggs and vanilla then beat in the pumpkin.
5
In a seperate bowl, sift together flour, soy flour, milk powder, salt, soda, powder and the spices.
6
Drain any remaining liquid from the raisins/currants and toss with a fork in 1 cup of the flour mixture to coat.
7
Add the rest of the flour mixture to the pumpkin mixture, alternating with the milk, stirring after each addition.
8
Fold in the floured raisins/currant and nuts.
9
Pour batter into prepared pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
10
Let cool in the pan for about 10 minutes, then remove to a cooling rack to cool completely.

1516

kcal

Calories

110

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup boiling water, 1 cup currants or 1 cup raisins, ½ cup butter, ¾ cup honey, and more.

Yes, Serenity's Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Serenity's Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions