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Guanaja Pumpkin Cake Recipe

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This recipe for Guanaja Pumpkin Cake, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Herbst (Mary's Lineage)
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon of salt
2 cans (29 ounces) Pumpkin puree
1 1/4 cup of cream (half and half), (can substitute with coconut milk)
1 stick of butter (softened)
1 1/2 cups of brown or white sugar (or sweetened to taste)
1/4 cup of all purpose flour
3 eggs (well beaten)
1/4 cup vanilla
1/4 raisins ( if desired)
2 Tablespoons of cinnamon powder
3/4 of 1 nutmeg or 1 teaspoon of nutmeg powder

Directions:
Directions:
Mix all of the above ingredients. Add flour slowly to mix well to avoid flour from becoming lumpy.
Taste mixture and add any of the above mentioned ingredients if necessary, until the mixture appeals to personal taste. Bake @350 1 1/2 to 2 hours, longer if needed, until brown to taste and until inserting toothpick comes out clean. Let cake set overnight to become firm like a cake.

Personal Notes:
Personal Notes:
Given to me from a friend from Central America. Great for a change from pumpkin pie.

 

 

 

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