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This recipe for PUMPKIN PATCH CAKES, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Wednesday, August 5, 2009


3 1/3 C flour
2 3/4 tsp baking powder
3/4 tsp baking soda
2 1/4 tsp salt
5 tsp ground cinnamon
2 tsp ground ginger
1 3/4 tsp nutmeg
1 tsp allspice
1/4 tsp cloves
14 T unsalted butter
1 2/3 C packed light brown sugar
1 2/4 C granulated sugar
4 eggs
1 C milk
1 2/3 C pumpkin puree

Have all ingredients at room temperature. Position rack in lower third of oven and preheat to 350 degrees. Generously grease and flour and tip out excess To make the cake, sift together dry ingredients. In the bowl of electric mixer, beat the butter on medium until creamy, 1 to 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes. Add eggs one at a time and beat well. Reduce speed to low and add the flour mixture in three additions, alt with the milk and ending with the four. Add pumpkin puree and mix until incorporated. Divide the mix between the batter between the wells of the prepared pan and spread evenly bake until a toothpick comes out clean, 18 to 22 minutes. Let cool in pan for about 15 minutes. Remove the cakes. Let cool completely.




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