Happy weekend everyone!
We recently celebrated my son’s 17th birthday and last Saturday we celebrated my daughter’s 20th birthday!! We spent the weekend at Niagara Falls, in Ontario. We had a lot of fun, due to the cold, we spent most of our time doing things indoors like bowling and eating! ;))
I still had some pumpkins left from our garden, made some soup and a pumpkin pecan cake. Pumpkin and pecan might be a bit an unusual combination but it turned out really yummy! This is probably going to be my last pumpkin recipe for this season, as I’m starting to think of gingerbread and other delicious holiday baked goods!
Pumpkin Pecan Cake
- 200 ml maple syrup
- 4 eggs
- 150 g butter, soft
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
- 200 g grated pumpkin
- 120 g ground pecans
- 100 g spelt flour
- 1 tsp baking powder
-Whisk together the butter and the eggs, add the maple syrup, cinnamon, vanilla and salt. Add the pumpkin, pecans, flour and the baking powder, stir until well combined.
-Fill into a 8 x 12 baking form that is lined with parchment paper. Bake in preheated 375F oven for 40 minutes or until tester inserted into centre of cake comes out clean.
-Let cool completely, then cut into squares.
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