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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Walnut or Pecan Cake Recipe

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This recipe for Pumpkin Walnut or Pecan Cake is from Cooking With Care, 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:  
3 c. flour
2 tsp. baking powder
3 1/2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
4 large eggs
2 c. sugar
1 1/2 c. corn oil or Crisco
1 ( 1 lb.) can pumpkin
1 c. coarsely chopped nuts
Directions:
Directions:
Sift flour, baking powder, soda, salt, and cinnamon. In a large bowl, beat eggs at high speed until yolks and whites are combined. Gradually add sugar, beating until thick and lemon colored. Beating constantly, pour in oil. With mixer at low speed, blend in dry ingredients, alternately with pumpkin, beginning and ending with dry ingredients. Beat until smooth after each addition. Stir in nuts. Turn into tube pan and bake at 350º F. until tester comes out clean. (about 1 hour and 10 minutes). Cool completely before removing from pan.

Frosting:
1 (3 oz.) pkg. cream cheese
1 stick butter
1 tsp. vanilla
1/2 box confectioners sugar

 

 

 

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