PUMPKIN CRANBERRY CHOCOLATE CHIP CAKE WITH ALMOND GLAZE

Pumpkin is never-ending in my house from October to December. We love it! Here is another recipe from our pumpkin-loving home to yours. 

Recipe

Cake Ingredients

Pumpkin puree – 1 ½ C

Sugar – 1 C

Oil – 2/3 C

Almond extract – 2 teaspoons

Large Eggs – 4

Whole wheat flour (finely-ground) – 4 C

Baking soda – 2 teaspoons

Salt – 1 teaspoon

Ground cinnamon – 1 teaspoon

Cloves – ½ teaspoon

Baking powder – ½ teaspoon

Chocolate chips – 1 C

Chopped walnuts – ½ C

Chopped cranberries – 1 C

Frosting Ingredients

Butter – 1/3 C

Powdered sugar – 2 C

Almond extract – 2 teaspoons

Hot water – 3-4 T

Preheat oven to 350 degrees. Move oven rack to middle position in the oven.  Grease two round cake pans.

Mix pumpkin, sugar, oil, almond extract and eggs. Stir in flour through baking power just until mixed. Then add chocolate chips, walnuts and cranberries and stir just until evenly incorporated.

Pour into greased cake pans and bake for 20-35 minutes, checking to see when just browned and a toothpick comes out clean.

As the cake cools, prepare the frosting. Melt the butter then remove from heat. Add powdered sugar and almond extract, then whip in just enough water until you reach the desired consistency.

When cake has cooled, remove from pans, plate them, and simply pour over frosting.

Realizing this does have sugar in it, still ENJOY in Good HEALTH!