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While dating a lawyer does not exactly give me the right to go on a search and arrest spree without a warrant…when I went through every bag of flour, grains, and beans in my kitchen (and trust me, there were many) on Tuesday night, utterly convinced that they were harboring illegal and thoroughly unwanted immigrants, I would just like to state, for the record, that I had reasonable suspicion.  So there.

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It all started when I found two grain beetles in my all-purpose flour.  Sure, they may be tiny and mostly innocuous but that does not mean I want them cavorting around in some of my most prized possessions.

Besides, if there’s one thing I’ve learned about these vermin, it’s that when there’s one…there’s a thousand.  The question then was…where were the rest of them hiding?

So I did what any normal person would have done.  Took those two little invertebrates in for questioning.

I’m not going to lie, it wasn’t pretty.  There was yelling.  Threats to call in an extermination team.  Demands to see their green cards.  But to no avail – they weren’t talking.

As you can see, I was left with no other choice.  I scooped them out of the flour bag and straight into the garbage.  Then, as they floundered around helplessly, I said to them, glowering and looming over the can, “You had your chance.”

Then I promptly picked up my flour bin, threw up a little in my mouth when I realized the extent of the infestation (i.e. everywhere), put the whole thing into a garbage bag and brought it out of my apartment to the chute.  And then proceeded to go through every dried good in my apartment.  Fun stuff.

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Thankfully, for the sake of this cake, which I had already planned to make days before, the only specialty flour that remained uncontaminated was the almond flour.  Which, coincidentally, was also the most expensive of the bunch.  (Those beetles would not fare well on the The Price is Right, I’ll tell you that much.)

So I forged ahead in an attempt to distract myself from that creepy crawly feeling I now had on every inch of my body.  And boy, was I glad I did.  This cake was, at the risk of being cliche, amazing.  It was perfectly pumpkin spiced with just a hint of almond flavor, moist without being oily, and topped with one of the most delicious frostings I’ve ever had.

Take home message: store your flours/grains/legumes in airtight containers.  And make this cake before the season is up.  You won’t be sorry.

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Pumpkin Almond Cake with Almond Butter Frosting
Makes 1 9-inch cake, adapted from Baked: Elements

Ingredients
For the Pumpkin Almond Cake

  • 1 1/2 cups all purpose flour
  • 3/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3/4 cup well-shaken buttermilk
  • 1/4 cup sliced almonds, toasted

For the Almond Butter Frosting

  • 1/2 cup almond butter (I used Maranatha Maple Almond Butter)
  • 2 oz (1/2 stick) unsalted butter, softened
  • 2-4 tbsp almond milk, to taste
  • 1 1/4 to 1 3/4 cup confectioners’ sugar, to taste
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350.  Spray a 9-inch round cake pan with baking spray (I use Baker’s Joy).  Line with parchment paper and then spray again.
  2. In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 3 minutes.  Add the pumpkin puree and mix until just incorporated.  Add the eggs, one at a time, beating well and scraping down the side after each addition.  Beat for another 30 seconds.
  4. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour.  Scrape down the bowl and beat for an additional 10 seconds.
  5. Place the batter into the cake pan and bake for 40-50 minutes or until a toothpick inserted comes out clean.  Set the pan on a wire rack to cool for 20 minutes.  Run a knife around the sides of the cake to loosen it, then turn the cake out onto the rack.  Remove the parchment, flip the cake right side up and let cool completely.
  6. For the frosting, place the almond butter, butter, 2 tbsp almond milk, 1 1/4 cups confectioners’ sugar, and salt in a food processor.  Pulse with short bursts until the frosting comes together and is shiny and smooth.  Mix in the vanilla.  Add 1-2 tbsp additional almond milk to make it looser, if you wish or up to 1/2 cup confectioners’ sugar if you prefer it thicker. Process again until smooth.
  7. Use an offset spatula to spread the frosting evenly across the top of the cake.  Sprinkle the top with the almonds.

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You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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109 Responses to Pumpkin Almond Cake with Almond Butter Frosting

  1. Tandy says:

    Serendipity – I sent someone to your blog this morning, before you posted this recipe as she has canned pumpkin puree to use! Put a bay leaf in all your flour containers and keep your flour in the fridge if you can 🙂

  2. Johanna GGG says:

    this sounds so delicious and it looks so fudgy like a blondie – and those bad vermin don’t deserve a skerrick (apparently putting grains in the fridge or freezer is a good way to make sure there are none left

  3. Yuck – I experienced this last year and it was awful. Lots of wasted food and scrubbing of cupboards. Now we use all airtight containers and I never buy grains from bulk bins anymore because more than once they ended up with moths in them!

    Your cake looks delicious – love the frosting!

  4. Um, I would have flipped the F out to put it lightly. Good excuse to stock up on new baking ingredients I guess?

    Love this cake!!

  5. bellini says:

    I have an urge to check all of my flour in my cupboard right now, but then I also have a need to cuddle up in bed for at least another 1/2 hour before I get ready for work.Sigh. As for the cake it is a must try since I do love a good pumpkin recipe.

  6. Oh how I wished I got a copy of the Baked Elements!
    I must make this. Last year I was not so into pumpkin-anything, now I am. Go figure….

  7. Danielle says:

    That cake looks incredible AND unique in this pumpkin-filled time of year!

    I have a story which I’ve been calling my Italian Wedding Curse. My very Italian Mother-in-law always arrives with gifts. The dog gifts are typically rejects from her own dog. This time it was a collar/harness too small for our dog that we have no use for and two boxes of Milkbone dog biscuits.

    The same evening she brought the gifts we had a big open house party: lovely food, wine, and guests laughing and talking. At the end of the night, exhausted but hyped, Dan and I sat down to open our gifts and cards. Suddenly Dan noticed several small bugs on the bed. After several rounds with the vacuum cleaner, we found a bag full of them and threw it away. Several days later Dan discovered the source: the Milkbones! They were completely infested, along with the other gifts. Much laundry and many eww’s later, we are mealy-bug free.

  8. ewww (to the pests – not the cake!!). So glad the almond flour went unscathed and was ready and available to be wedded with pumpkin goodness! Delicious.

  9. Adrienne says:

    I have been hardcore craving pumpkin lately. I just bought a few cans of pumpkin (along with $25 in Halloween candy) so I think this cake will definitely be happening in the near future!

  10. Yuck, I had bugs in my pantry once too. Even when I threw out everything, I couldn’t help but think that every spot i saw on my floor/counter/food was a bug. AND I HATE BUGS!!!

    Anyway, this cake looks SO good. I was looking for a dessert to make and I think I may have found the one 🙂

  11. Oh Joanne what a nightmare!! My roommate and I had a problem like this two years ago. We ended up scrubbing our cup boards beyond recognition; the bugs were breeding in the shelf liner (what?!). Glad the cake still turned out well.

  12. Nizz says:

    This cake looks amazing. Love how the topping looks creamy and the cake looking so moist, both of them combining perfectly 🙂
    Have a nice weekend,
    Inês

  13. Amy says:

    Oh yes, I’ve experienced those pesky bugs in my rice before. It gives me the heebie-jeebies…and yet, in some 3rd world countries, it would probably be considered extra protein. Ew. And now I need a piece of this cake to wash away that disgusting thought…

  14. Mary says:

    Just thinking about your pantry nightmare has my skin crawling. I keep all of my flours airtight in the freezer. yes, I’m quite paranoid like that! Glad the almond flour survived. I just have cried if I lost that one to the nasty trespassers.

  15. This sounds fantastic! I’m glad the bugs didn’t get in your almond flour! Love how you used almond butter in the frosting!

  16. Marcia says:

    I can tell you with experience, even airtight isn’t always…my rice is now kept in the freezer.

  17. Eww! That is gross, yet you made it funny!! I haven’t seen the varmits in my flour and I hope I never do! Well at least you have cake and what a gorgeous tasty cake you made ! I LOVE it!!

  18. That icing is award-worthy! There’s a bag of almond flour in the fridge, and I am having baking withdrawals since I’ve been at a conference since Tuesday – will be my Sunday treat!

  19. Jenn says:

    LOVE almond flour! Glad it survived! I baked with it all the time when living in Italy… It’s a little cheaper there 🙂 Just pinned this recipe!

  20. Patty says:

    What I love? It looks so moist!

  21. This cake is beautiful! I am imagining how amaaazing it tastes and wishing I had some 🙁 😉

  22. Gloria says:

    Look heavely Joanne! I love pumpkin tarts delicious!!

  23. Deborah says:

    When we were between houses this time last year, I had my flour just in the bag – and it scared me to death!! I don’t think I’d fare well if I found bugs in my flour. But if I found a piece of this cake in my kitchen, I’d surely be a happy girl!

  24. Danielle says:

    This cake looks amazing – Im all about some pumpkin. My last run in with those little guys happened while making crab cakes – I dumped seasoning into the mix and it was full of those pests – crab cakes went in the trash it was an expensive lesson.

  25. Oh man Joanne that is a nightmare! That happened to my mom when I was a teenager and she freaked out, tossed everything and bought all kinds of air-tight canisters. I keep my flours in the freezer, pull out what I need for cooking and let it come to room temp before using. I don’t bake nearly as much as you though so that might be a major PITA. That cake sounds unbelievable!

  26. Anne says:

    I just had to do that 2 weeks ago! Let me tell you, there was a DEEP cleaning that proceeded. Ugh, it still makes me shiver.

    Glad they were thoughtful enough to spare the almond flour though:)

  27. Mary says:

    The cake sounds wonderful, Joanne. As to the grain critters, I have a friend who insists they add protein to her baked goods, I, however, prefer to treat them with extreme prejudice. I hope you have a wonderful weekend. Blessings…Mary

  28. Jenna says:

    I’ve been wondering what to use that can of pumpkin puree for–now I need wonder no longer.

  29. That story sounds familiar…
    Sometimes its even the quality of the product. I had my lentils in an airtight container and I found creatures in there.

    Your cake sounds super moist and addictive. =D

  30. Karis Ann says:

    This recipe is a great excuse for me to purchase almond flour for the first time. I’m also heading to the kitchen now to move my cake flour to an airtight container.

  31. Pam says:

    Yuck! My skin is crawling now. I hate little bugs!! I am glad the almond flour was okay and you were able to make this beautiful and delicious looking cake. I have a feeling this would be a big hit for my whole family.

    Sending you love & hugs my friend. xoxo

  32. Beth says:

    Great cake, horror-inducing story. Sorry to hear about those bugs, but I’m glad your almond flour was spared. Think I’m going to go through my cupboards right now.

  33. Sarah says:

    Oh my! Someone told me that they actually live (and like) the adhesive that keeps the bags closed, so gross! No open flour bags for us anymore. This cake however looks wonderful, I have wanted to try baking with almond flour for awhile now. Thanks for the push 😉

  34. Saguna says:

    Yikes, I hate that creepy crawly feeling- especially when they get into the good stuff- it’s a bit violating, really. I’m glad they spared your almond flour because this looks amazing. And almond and pumpkin together is genius- it all sounds incredibly moist and lovely!

  35. oh i hate bugs! ugh. but this cake…oh man, it sounds wonderful!

  36. I also recently had an infestation! It seemed to be limited to a jar of red rice, but it was nasty. This new cookbook from the Baked guys must be awesome, since this is the second appearance it has made in my Google reader today. Pumpkin isn’t always my favorite, but with Almond, this sounds incredible.

    I hope you’re doing well!

  37. This looks incredible. I have a bunch of almond flour sitting around that I need to use up. I might make this for brunch this weekend!

  38. I had a family of beetles hanging out in my whole wheat flour once…it totally ruined my day (and plans for pizza dough)! This looks lovely 🙂

  39. Beetles in the flour?!! You’re killing me here! I think I would’ve fainted right there in my kitchen had I seen them. This cake on the other hand – YES PLEASE! I could really go for a slice right now and have that for lunch.

  40. Eileen says:

    Oh no! Infestations like this are so viscerally gross. This is actually why I keep all the grains I possibly can in the freezer. That cake, however, looks fantastic! Almond butter in frosting is clearly genius.

  41. Wow, I totally believe this is amazing. Thank goodness your almond flour was spared! I keep my ap flour in the bag in the cupboard but so far have been lucky. My special flours I keep in the freezer so I can take heart that at least the expensive ones are safe.

  42. Debbie says:

    I had that bug problem here just recently. Not fun at all. I LOVE that cake and will definitely be making it. I can almost taste how delicious it will be. It looks great!

  43. This cake sounds amazing but even more the frosting looks out of this world! I love the texture!

  44. I don’t know how you did it, but that pumpkin almond cake actually looks fudgy. It looks amazing. I’m sorry about the bug thang. sends creepy crawlies every where. But you know, it could have been worse. It could have been rats….

  45. Hotly Spiced says:

    I hate it when that happens. Sometimes I find bugs in my rice but I’m careful now to not buy rice imported from Asia! It’s great how the cake turned out to be amazing. Looks so moist and delicious and I love the drizzled icing. xx

  46. Christine says:

    This has happened to me…ugh. Online some said just ignore them and use the flour, sorry, not interested in buggy protein. Did find several sources suggesting putting bay leaves in and around your flour and grains. No idea if it works. Also, you can destroy them by freezing the flour for 4 days, but in my case, no thank you, I’ll buy new. On a more pleasant note, the cake looks so moist and delicious. So funny after years of being relegated to pies only, pumpkin is getting a facelift!

  47. Julie says:

    This so makes me laugh. When I was a kid, my mom would bake with those critters in the flour. She said they’d “bake out”. Seriously, yuck! I’ve had troubles a couple of times with these since we moved into this new house. I had to throw everything away one time, then went to plastic containers for almost everything. Also, flour I keep in the fridge. Have a good weekend!!!

  48. Kari says:

    I had to go through that process at the beginning of the year – it was horrible. I am hoping I don’t ever have to do it again, or at least not for a long time! At least you saved the situation with this cake though – gorgeous.

  49. Foodycat says:

    I hate that process of having to throw everything away!

  50. Guru Uru says:

    That frosting pic absolutely made me swoon my heart out my friend 😀
    And ugh, we have had infestations in our home too, can these bugs not see they are not welcome!

    Cheers
    CCU

  51. Catherine says:

    Dear Joanne, What a delicious cake for the season! It looks moist and wonderful. Blessings dearest. Catherine xo

  52. Hate the process but I love the re-buying 🙂 Cake looks fantastic!

  53. marla says:

    Hi Joanne! How have you been?? Love this pumpkin almond cake. Have a GREAT weekend!

  54. teresa says:

    oh gosh, the beetles! we’ve been there, those little pests seem to find their way into everything. i’m glad your almond flour remained intact though. this cake looks delicious!

  55. That Girl says:

    We have moth problems instead of beetles, but still obnoxious.

  56. Oy Joanne, this is a fantastic cake. The pictures are saliva-inducing, I don’t make cakes often but this will be the next one. Thanks.

  57. Ick, I hate anything that’s creepy, crawly in making my food their home >< !
    My friend found worms in her salsa once, and that made me avoid salsa for nearly a month!

  58. *shock* I’ve never had such a thing, I’m so sorry to hear it, Jo! I’m glad they didn’t make it to your Almond Flour sooo expensive, I hear ya! This looks beautiful and out of a bad bout came this BEAUT! ^.^

  59. Roz P. says:

    When I first moved to the South, I was amazed at how many pantry bugs, both the flying variety and the crawling ones. I learned early to use sealed containers for just about anything they would nest in and nibble on! I would have thrown the whole bag of flour out like you did too! The cake sounds perfectly pumpkin-y and the frosting is perfect with this. Thanks for sharing. I’ll catch up with your blog in two weeks when I return from Italy,

    Ciao,
    Roz

  60. Ranjani says:

    Wow, this cake looks incredible. I had an infestation of grain moths a couple years ago so I can sympathize! Glad one flour made it through…

  61. Elizabeth says:

    This looks amazing. I wonder if my family would protest too much if I brought this to Thanksgiving this year instead of pie.

    • Claudia says:

      This reminds me of the story a friend told, of her time in a mountain village,(I won’t mention the country) whilst writing a book, and sitting with some local women helping to pick bugs out of the grain. I guess if you can’t see them, you don’t worry?

      Your cake was a splendid ending to the kitchen drama.

  62. Erndog says:

    I will unequivocally be making this and the last recipe you posted…SOON! Both look amazing.
    Pantry buggies are the worst! *shakes fist at any potential grain moths in the area*

  63. Cathleen says:

    Oh no! Well that is very lucky that this flour was untouched, this looks fantastic! I think I will take both pieces of your advice. I am in love with everything pumpkin. Bookmarked!!

  64. Jenn Kendall says:

    oh my gosh i totally feel for you!! we had the same problem, and now I just keep our flours in the freezer. this looks sooooo good! i’ve yet to use almond flour, but i’m so intrigued now!

  65. oooh…I hate those bugs!! (my flour now resides in a spare fridge in the garage). This cake looks amazing! I wish I had the ingredients to make it now…but it’ll have to wait until tomorrow.

  66. Patsyk says:

    Ok… those little critters had it coming to them! How dare they infest your most prized possessions! Glad you got through it, and that cake really has my mouth watering… and I just had dinner!

  67. Icky bugs! I guess they’re just doing what their little bug genes are telling them to do but get the heck out of our pantries!

    I’m glad you prevailed and made this delightful pumpkin cake. It looks so good!

  68. Katie says:

    You had me cracking up! So sorry about the bug invasion. I think sealed containers are a great idea. I love the big glass jars from Fish’s Eddys.

  69. cquek says:

    i would love to have a slice please.

  70. Yasmeen says:

    What an absolutely fabulous idea for a cake! With the 3rd annual Thanksgiving in Oz coming up, I’m looking around for some new treats to whizz up… this fits the bill. Bookmarked 🙂

    Oh and as for those pesky bugs, that happened to us in our old apartment once. It’s… confronting, isn’t it!

  71. Yay, it’s pumpkin season. Looks fabulous Joanne.

  72. Kim says:

    OMG Joanne….that cake looks dense and delicious and I literally want to lick the frosting right off the screen. Definitely pinning this!

    Bummer on the bugs. Going through all the dry goods in your pantry and throwing away food always stinks.

  73. london bakes says:

    This post makes me want to go out and buy dozens of air tight containers to keep all my flours. Ugh.

    But this cake is pretty awesome and I’m v keen on the idea of almond butter frosting.

  74. katiez says:

    I remember my mother baking, then sifting the flour in the summer before she used it…. And before she got decent sealing containers LOL
    Love the cake!

  75. Laura says:

    Well I am glad you kept your sense of humor about what is, in my experience, one of the worst things ever to happen to a cook/baker! HATE those grain bugs! YUCK yuck yuck! I for one support your right to make the citizen’s arrest and play judge, jury and executioner. 😉

    The cake is gorgeous. 🙂

  76. Tammy says:

    Wow, looks amazing Joanne…really perfect for the holidays.

    Have a great Sunday,
    Tammy

  77. grace says:

    beetles, gah! what an experience. i recently found my bag of walnuts infested with many, many small, squiggly worms. i didn’t examine closely, just tossed them right out–so gross!
    love that frosting, by the way!

  78. Velva says:

    The cake does look amazing. Love cakes like this one.

    grain bugs (ugh). I have casted out more than my fair share of my dry good because of these little &&^%$!

    Velva

  79. Jessie says:

    Oh man, you’re still having trouble with those grain bugs?? Ugh, I feel for you, you poor thing. There’s nothing grosser than kitchen vermin, especially when they attack your most precious possessions (i.e. your specialty flours and other items you paid an arm, leg, and firstborn for). At least they left the almond flour alone! Love this recipe!

    Also, remind me never to get on the wrong side of you. Your interrogation of the grain bugs had me shivering in my size 9 boots!

  80. daphne says:

    so glad you rescue the almond flour! It’s a staple in my pantry at the moment!! Those little bugs are a PAIN!!
    The star of this recipe- to me must be the almond frosting. And since i made a batch of almond butter two days ago, it’s almost timely! thanks joanne!

  81. Reeni Pisano says:

    I hate when that happens! Flour and baking stuff is so expensive. Yay for the almond flour! This looks moist and delicious. LOVE the almond butter frosting – the perfect topper!

  82. elly says:

    Oh this sounds so, so good. I have about a million things on my fall “to make” list but this one WILL be made, dammit. Glad your almond flour was uninhabited. 🙂

  83. Mila says:

    Haven’t been here in a while and this was a hilarious – if at your expense – read. Plus, by virtue of containing almond, it also watered my mouth. I’m writing a post on hiding veggies in baking for my school’s food blog and was wondering – would pumpkin count as a vegetable? Or, for that sake, sweet potato?

  84. Kerstin says:

    Ugh, thank goodness you got rid of them and the almond flour was safe! This looks delicious 🙂

  85. Katerina says:

    It is so delectable Joanne! Thank goodness these little thieves didn’t sneak into this flour!

  86. Barbara says:

    I have to put all flours and grains in the fridge. Florida is notorious for bug problems!
    Great looking cake, Joanne!

  87. Claudie says:

    The cake looks delicious! So glad the almond flour was fine so you could make this!

  88. VanessaC says:

    Two questions
    Cool for 20 seconds?? Maybe that was supposed to be 20 minutes?
    And (minor note), when does the vanilla go into the frosting?

    BTW, the bug guys say that mealy bugs are a traditional source of protein. I still say “yuck”.

  89. Shannon says:

    that is horrifying. i found bugs in a sealed bag of farro one day, i wasnotpleased. shivering just thinking about it. i would like to go make this cake though, love the almond butter frosting!

  90. Cara says:

    Cake shmake. Hand me the frosting and a spoon please!

  91. Erica says:

    Glad the almond flour was good, because this cake looks so moist and delicious!

  92. I was wondering if this recipe would work with all purpose flour or cake flour. It looks delish but I hate to buy a new type of flour before knowing if I will use it again. Thanks so much! I can’t wait to taste it!!

  93. Ugh I know exactly what you mean about the itchy feeling all over after finding those things .. I felt them for days after we found grain beetles in our cupboard .. I’m even feeling a little itchy now just thinking about it! On a better note, this may be the best thing I’ve seen with pumpkin all season!

  94. Mel says:

    I made this today for my parents’ birthdays. It was SO good, I had to have two pieces. I’m not a big sweets person, and this was just the right amount of sweet. Thank you for such a fantastic recipe; I’ll be sharing with all of my friends.

  95. Anonymous says:

    Quick question, you mention baking powder in the instructions but not in the list of ingredients. Baking powder or no baking powder? If so how much? What’s a baker(that’s clearly not really a baker) to do?

  96. Lora says:

    Pumpkin and almonds in a cake. What a great combo. I am sooo paranoid about my dry goods here in NYC. Everything is double ziplocked.

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  98. Anonymous says:

    Baked this today – very moist, very good!
    I noticed the ingredient list doesn’t have baking powder but the direction does, I added it anyway, what was the measurement, if included?

    • Joanne says:

      Anonymous – I’ve updated the recipe instructions! Thanks so glad for asking about this…can’t believe I totally spaced out on adding it to the ingredient list. So glad you liked the cake!

  99. And this is why you need the pop containers from OXO. 🙂 damn, this cake is brilliant and beautiful. how did I miss this one when you first posted it?!!

  100. Karina says:

    Hi! This sounds delicious and I love pumpkin! Can I switch the buttermilk for coconut cream and the all purpose flour with coconut flour instead? I want to make this as healthy as possible.

    • joanne says:

      I think you could probably switch the buttermilk for coconut milk or coconut cream, but I would definitely not attempt switching coconut flour in for the all purpose flour. Coconut flour has very different properties from all purpose flour and I doubt that it would have the same consistency. If you want to make it gluten free, then you could substitute a gluten free blend that can be used cup for cup with flour.

  101. Nina says:

    I have used a technique that has worked for me for years. When I buy flour I put it in the freezer for 2 days. Then I take it out and put it in air tight containers. So far since doing this I have never had bugs in my flour. I have lived in some very warm places and been gone long periods of time and came home and did not have bugs. I threw the flour away only because of the length of time and not knowing if the vitamins etc. would still be there. 🙂 Hope this helps.

  102. Melissa says:

    Ugh! YUCK! This was one of the lesser recipes I’ve made for this flavor and cake. Waste of ingredients!

  103. Shelly says:

    Love the blog name .•*•. ??
    Looking forward to trying the cake

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