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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Cake Recipe

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This recipe for Pumpkin Cake 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!
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 350º 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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