This is made with whole wheat flour and honey. This is tweaked especially for these ingredients, substitute at your own risk.
2 cups Whole Wheat Flour
1 tsp Cinnamon, Ginger & Nutmeg EACH
1 1/4 TBLS Baking Powder
1/4 cup (1 stick) Butter (soften, but not melted)
1 can Pumpkin (1/2 large 29 ounce can )
1/2 cup Honey
1/2 cup Whole Milk
Mix dry ingredients, then blend in butter with a pastry blender. Add wet ingredients and mix until ALL dry is wet. (don't leave pocket of dry or they will be pockets of dry in the cake)
Put in a 9 x 13 GREASED (buttered) pan. Bake at 400F for 20 mins.
My oven is very old and when a recipe says to cook at 350F, I cook it at 300F; at 400F, I cook at 350F. This is just what I've figured with my oven for everything. Also, if you're cooking with honey keep in mind that you may cook it at a lower temp., but for longer will work better than the opposite as you will burn it and it will not be cooked in the middle (that's what I did with the peanut butter cake...once it comes out more than 2 times and I know what I did, I'll write out that recipe as well.)
Let me know if you try this, how it turned out and if you like it/plan on making it again. Thank you!! :)