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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Speer


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

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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