Loretta
Frances Ichord Copyright©2002 All rights reserved |
PUMPKIN CAKE Serves 8-10 When pumpkin pies and turkeys with stuffing line the family table, how about something a little different for dessert! Try this pumpkin cake and you just might add it to your Thanksgiving menu.
INGREDIENTS: 2
cups unbleached flour 2
teaspoons baking soda 2
½ teaspoons cinnamon 1-teaspoon
baking powder ½
teaspoon salt 4
eggs 2
cups sugar 1-cup
vegetable oil 2
cups of canned pumpkin Cooking
oil spray Icing: ¼
cup butter 1-8
ounce package cream cheese 1
box powdered sugar 1-teaspoon
vanilla extract 1
cup chopped walnuts EQUIPMENT: Measuring
cups and spoons Electric
mixer Wooden
spoon 2
mixing bowls 13”
x 9” baking pan 1.
Preheat oven to 350 degrees. 2.
Mix together with wooden spoon flour, soda, cinnamon, baking powder, and
salt. Set aside. 3.
Beat with electric mixer the eggs, sugar, and oil. Add to flour mixture
and mix well. 4.
Blend in pumpkin. 5.
Bake in baking pan for about 35-40 minutes. 6. To make icing, beat together butter and cream cheese. Add powdered sugar, vanilla, and nuts. Mix well. 7. Spread on cool cake and cut in squares. |