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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Nut Cake Recipe

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This recipe for Pumpkin Nut Cake is from The Weeks Family Cookbook Project, 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 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 1/2 tsp cinnamon
4 large eggs
2 cups sugar
1 1/2 cup corn oil
1 can 1lb pumkin
1 cup (coarse) chopped nuts
Frosting:
8 oz cream cheese
1 box powdered sugar
3/4 stick oleo
2 tsp vanilla
Directions:
Directions:
Sift together flour, baking powder, soda, salt and cinnamon. In a large mixing bowl with electric mixer at high speed, beat eggs until yolks and whites are combined. Gradually add sugar, beating until thick and lemon color. Beating constantly, pour in oil. With mixer at low speed put in sifted dry ingredients with pumpkin. Beginning and ending with dry ingredients. Stir in walnuts. Pour into an ungreased tube pan. Bake at 350 until cake tester inserted in center comes out clean. About 1 hour and 10 minutes. Place cake in pan on wire rack to cool completely before removing from pan.
Frosting:
Cream all ingredients then add 1 cup nuts.
Personal Notes:
Personal Notes:
If you use a 29 oz can of pumpkin, you can take out 1 cup and use it for Pumpkin Bread and use the rest for this cake.

 

 

 

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