"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pumpkin Cake Recipe

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

Mary Lynn Bundy
Added: Thursday, August 21, 2008


4 eggs
2 c. sugar
1 c. oil

2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 c. pumpkin (not pie filling)

8 oz. cream cheese, softened
8 oz. butter, softened
2 tsp. vanilla (to taste)
confectioners' sugar to taste

8 oz. pecans, toasted and chopped


Cream eggs, sugar and oil. Add dry ingredients and pumpkin. Beat well to incorporate.

Bake in 9 x 12 inch pan, sprayed with Pam, at 350 for 40-45 minutes.

ICING: Beat cream cheese, butter and vanilla. Beat in confectioners' sugar to taste.

Ice the cake generously and sprinkle liberally with toasted, chopped pecans.

This cake is easy to make and keeps well. Being lavish with the icing is key. It can be made ahead and keeps well.




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