Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!
Adult Supervision Required
Utensils Needed:
5 mini-loaf pans (5 3/4 x 3 1/4 inches)
Wooden spoon
Measuring cups and spoons
Medium-sized mixing bowl
Whisk or electric mixer
Wire rack
Toothpick
Oven mitts
Ingredients:
3 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1 cup oil
1 (16-oz.) can pumpkin puree
1 cup pecans, chopped
Let’s Get Started!
- Preheat oven to 350 degrees Fahrenheit. Lightly grease the 5 mini-loaf pans.
- In a medium-sized mixing bowl, use an electric mixer or a whisk to mix together the flour, sugar, baking powder, baking soda, cinnamon, salt, and cloves.
- Add the oil and pumpkin puree. Mix until smooth.
- Use the wooden spoon to stir in the pecans.
- Pour batter into the greased loaf pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for 10 minutes, then carefully unmold and transfer to a wire rack to cool completely before slicing.
Makes 5 Cakes!
Prayer Pointers from
Buzz the Brachos Bee
The berachah for this pecan pumpkin cake is ‘mezonot.’ One should eat immediately after reciting a berachah – without waiting to take the first bite. That is why one should always make sure that the food is ready to eat before the berachah is said.
Chef Shiri Says…
Pumpkins are 90 percent water, which makes them a low-calorie food!
What’s In A Name?
The name ‘pumpkin’ comes from the Greek word pepon, meaning ‘large melon.’ While the name ‘pecan’ is from an Algonquian (Native American tribe) word meaning ‘a nut requiring a stone to crack.