Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 teaspoons cinnamon
4 large eggs
1 cup Picual Extra Virgin Olive Oil
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup bourbon
1 tsp vanilla extract
1 tsp allspice
1/2 tsp ground cardamom
1 & 3/4 cup pureed pumpkin
1 cup chopped walnuts, optional
Directions:
Preheat oven to 350.
Sift flour with all dry ingredients in a bowl.
In a saucepan, heat bourbon and brown sugar until sugar dissolves. Set aside and let cool.
Beat eggs, olive oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in pumpkin purée, cooled bourbon/sugar mixture and nuts (if using) until well combined. Pour batter into prepared pans.
Bake on center rack for 45 minutes, or until tester inserted in middle comes out clean. Cool in pan for 20 minutes, and completely cool.
Directions:
Add balsamic vinegar and honey into your mug. Add hot water and Bourbon. Squeeze lemon wedge. Stir with cinnamon stick until honey and balsamic vinegar are dissolved. Enjoy!