Pumpkin Cranberry Cake

Yields 12 servings.  I've only tested the recipe with whole spelt flour.  If you're tempted to switch to a different variety, keep in mind it may require an adjustment to the total amount of flour needed.

Wet Ingredients:

1/2 cup hot water

1 tablespoon flax meal

1/2 cup pumpkin puree

1/2 cup light molasses

2 tablespoons oil

Dry Ingredients:

165g whole grain spelt flour (~1 1/2 cups, spooned and leveled)

2 tablespoons crystallized ginger, finely minced

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Mix-Ins:

1/2 cup walnut pieces

1/2 cup dried cranberries

Preheat oven to 350F.  Lightly coat a 9"x9" baking pan with non-stick spray.

Stir flax meal into the 1/2 cup of hot water.  Set aside for about five minutes to thicken. Stir in remaining wet ingredients.  In a separate bowl, whisk dry ingredients together.

Pour wet mixture into dry and fold together until half combined, then fold in walnuts and cranberries without over-mixing.  Spread batter into prepared baking pan and bake for 25-30 minutes, or until tester inserted into cake comes out clean.

Allow cake to cool in the pan before cutting.  If desired, dust with icing sugar right before serving.

Related Recipe:

Spelt Carrot Muffins