"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Cake Recipe

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This recipe for Pumpkin Cake, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. flour
2 1/2 tsp. salt
1 tbsp. soda
1 1/2 tsp. nutmeg
1 tbsp. cinnamon
3/4 tsp. cloves
1 1/2 cups salad oil
6 eggs
3 cups pumpkin
4 1/2 cups sugar
1 cup water
3/4 cup raisins
3/4 cup nuts

Directions:
Directions:
Makes 2 cakes; cut in half for 1 cake. Blend dry ingredients in mixer, using whip, 5 minutes at low speed. Remove. Cream oil and sugar. Add eggs, then pumpkin. Beat at medium speed for 5 minutes. Add dry ingredients alternately with water, beginning and ending with dry ingredients; continue beating 2 minutes. Fold in raisins and nuts. Brush pans with pan coat. Bake at 350 for 40 minutes.
Either topping is good on pumpkin cake:
Vanilla Topping: 1 cup buttermilk, 2 cups sugar, 1 tsp. soda, 1 tsp. vanilla, 1/2 lb. butter. Blend all ingredients. Cook, pour over cake in pan as soon as it is taken from oven.
Orange Topping: 2 cups sugar, 1/4 cup cornstarch, 1 1/3 cups frozen orange juice (reconstituted), 2 tsp. lemon juice, 3 tbsp. butter. Combine sugar and cornstarch. Mix with orange juice and lemon juice. Add butter. Cook and stir over low heat until thickened. Spread over cake.

 

 

 

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