PumpCran Orange Cake

Shopper recipe | Submitted by DaneneW

Serves: 12

Yield: One 9-inch cake

Prep time: 50 minutes

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

This recipe takes advantage of seasonal specialties: PCC's Cranberry Orange Relish, and pumpkin puree (either homemade or canned). Consider freezing some of the relish for use throughout the year. The idea for this cake popped into my head after buying some of the relish while thinking of ways to use our plentiful Sugar Pie pumpkin puree from this year's bumper crop.



Preheat oven to 350° F. Grease a 9-inch cake or springform pan (what I use), and cover the bottom with a piece of baking parchment.

In a large bowl, stir together the flours and other dry ingredients down through the pecans.

Put the pumpkin puree in another bowl or large liquid measuring cup and beat in the eggs, then the orange oil, melted butter, and lastly the kefir.

To the wet ingredients, add half of the Cranberry Orange Relish, stirring gently to blend it in. If the pumpkin puree is rather thick (stiff enough to hold a teaspoon upright, which might be the case if using some canned varieties), add a bit more kefir.

Gently mix the wet ingredients into the dry ingredients, stirring only to moisten, as when making muffins.

Layer half of the batter into the cake pan, spreading gently to cover the bottom. It will seem like a thin layer. Sprinkle the remaining relish over this layer, then spread the second half of the batter over the top.

Bake for 35 to 45 minutes. Remove from oven. When cool enough to remove from pan, do so, and finish cooling the cake on a rack. Cut into wedges to serve.


Try sprinkling coarse sugar sparkles lightly over the top before baking to make the cake even more festive.

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More about: cakes, pumpkin


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