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Pumpkin Seed Cake

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"This was adapted from a Caribbean plain cake recipe. I love cake but wanted to make it a bit healthier. The flavor was different but great."
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59 m servings 447 cals
Original recipe yields 8 servings (1 8-inch cake )

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
  2. Sift flour, baking powder, and salt in a large bowl.
  3. Heat a skillet over medium heat. Add pumpkin seeds and cook, stirring frequently, until lightly brown and toasted, about 5 minutes. Pour into a food processor. Blend the toasted pumpkin seeds in the food processor until sand-like in texture. Add to the flour mixture.
  4. Place ground flax seeds in the same skillet. Cook and stir until toasted, about 4 minutes. Mix into the flour mixture until well combined.
  5. Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, and vanilla extract, mixing until well combined. Add the flour-seed mixture in batches, alternating with milk, beating batter briefly after each addition until batter is fully blended. Pour batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 35 to 40 minutes.


  • Cook's Notes:
  • You can use cake flour in place of all-purpose flour.
  • Water may be substituted for the milk.
  • You can skip toasting the seeds if desired.
  • The ground seed and flour mixture should amount to about 2 cups.

Nutrition Facts

Per Serving: 447 calories; 32 g fat; 34.9 g carbohydrates; 7.5 g protein; 108 mg cholesterol; 362 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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