Ingredients
3 cups Flour
2 cups brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
3/4 cup olive oil
1 can pumpkin purée
1 cup milk
1 cup walnuts
1 cup dried cranberries
Directions
Preheat the oven to 325°F.
Lightly grease an 9x13 pan.
In a large bowl, whisk together dry ingredients.
In a medium bowl, whisk together wet ingredients.
Stir the wet ingredients into the dry until evenly moistened.
Mix in cranberries & walnuts.
Transfer the batter to the prepared pan.
Bake the cake for 40 minutes (until toothpick comes out clean, few moist crumbs clinging ok).
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