"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Bundt Cake, by Betty Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. granulated sugar 1 1/2 c. vegetable oil 4 eggs 2 c. cooked or canned pumpkin 3 c. all-purpose flour 1 tbsp. cinnamon 2 tsp. baking powder 2 tsp baking soda 1 tsp. ginger 1 tsp. salt Chopped nuts, optional Raisins, optional Glaze: Powdered sugar Milk or lemon juice
Preheat oven to 325º. Beat together first three ingredients and then beat in pumpkin. Sift dry ingredients together and gradually stir into pumpkin mixture, blending well. Fold in nuts and raisins. Pour into well greased Bundt pan and bake 1 hour. Top with glaze by combining powdered sugar with milk or lemon juice.
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